Giblet Broth Soup Recipes

GIBLET GRAVY I

Giblet Gravy I image

My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.

Provided by Mary48

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes

Yield 12

Number Of Ingredients 11

Ingredients

1 giblets from a turkey
½ teaspoon salt
½ teaspoon ground black pepper
1 cube chicken bouillon
1 stalk celery, halved
¼ yellow onion
1 quart water
2 (14.5 ounce) cans chicken broth
4 hard-cooked eggs
2 tablespoons cornstarch
½ cup milk

Steps:

In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g

OLD FASHIONED GIBLET STUFFING

Old Fashioned Giblet Stuffing image

If you like an old fashioned stuffing, then this one's for you.

Provided by BURPS

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup butter
1 sack giblets from one turkey
1 cup diced celery
½ cup chopped onion
salt and pepper to taste
1 teaspoon poultry seasoning
8 cups dry bread cubes
1 cup chicken broth

Steps:

Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 20 g, Cholesterol 117.1 mg, Fat 14.1 g, Fiber 1.2 g, Protein 9.1 g, SaturatedFat 7.9 g, Sodium 478.9 mg, Sugar 2.4 g

GIBLET BROTH

Giblet Broth image

This recipe for giblet broth is from Everyday Food, November 2006

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes enough for 4 cups gravy

Number Of Ingredients 7

Ingredients

Neck and giblets (excluding liver) from a 12-pound turkey
3 stalks celery, cut into 2-inch pieces
3 carrots, cut into 2-inch pieces
2 medium onions, quartered
1 bay leaf
4 sprigs flat leaf parsley
Coarse salt and freshly ground black pepper

Steps:

In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups cold water, and 1/4 teaspoon pepper: Bring to a boil over high heat; simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids. Set aside. Broth may be made up to a day in advance and refrigerated in a covered container.

GIBLET STOCK

Giblet Stock image

Turkey giblets are edible when properly prepared and are the secret to a flavorful gravy. Use this easy recipe for our Perfect Roast Turkey.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

Giblets (heart, gizzard, and liver) and neck, reserved from turkey
4 tablespoons unsalted butter
1 onion, peeled and cut into 1/4-inch cubes
1 rib celery with leaves, stalk cut into 1/4-inch cubes, leaves roughly chopped
1 small leek, trimmed, washed and cut into 1/4-inch cubes
Coarse salt and freshly ground pepper
1 dried bay leaf

Steps:

Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is, trim off carefully, removing part of the liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.
In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.
After 45 minutes of simmering, the liquid should reduce to about 2 1/2 cups. If it has not, increase the heat and cook another 10 to 15 minutes.
Strain broth. Chop gizzard and heart very fine and add to strained broth along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.

GIZZARD SOUP

Gizzard Soup image

Nothing goes to waste in my kitchen. My mom believed in using every part of the bird. Now I make it for my own family.-Jan Setterlunds, Omaha, Nebraska

Provided by Taste of Home

Categories Lunch

Time 2h45m

Yield 12-14 servings (about 3-1/2 quarts).

Number Of Ingredients 6

Ingredients

1/2 cup all-purpose flour
1 tablespoon seasoned salt
1-1/2 pounds chicken gizzards, trimmed and halved
1/4 cup vegetable oil
2 cans (49-1/2 ounces each) chicken broth
5 cups uncooked wide egg noodles

Steps:

Combine flour and seasoned salt in a large resealable plastic bag. Add gizzards, shake to coat. In a soup kettle or Dutch oven, brown gizzards in oil. Add chicken broth. Cover and simmer for 2-3 hours or until the gizzards are tender. Add noodles; simmer, uncovered, for 30 minutes.

Nutrition Facts :

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