Grandma Ballances Giblet Gravy Recipes

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BASIC OLD-FASHIONED GIBLET GRAVY RECIPE - (4.8/5)



Basic Old-Fashioned Giblet Gravy Recipe - (4.8/5) image

Provided by á-2225

Number Of Ingredients 8

Giblets from 1 turkey or chicken
4 cups cold water
4 tablespoons butter
4 tablespoons flour
2 cups pan drippings or chicken broth
1/2 cup milk or half and half (optional)
1/2 teaspoon each salt and pepper
2 hard-cooked eggs, chopped (optional)

Steps:

  • Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve. Makes 3 cups.

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

Yummy turkey gravy we serve at Thanksgiving.

Provided by Bryn Audrey

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

Time 1h30m

Yield 8

Number Of Ingredients 7

1 package of giblets and neck from turkey, excluding liver
4 cups water
1 cup turkey drippings
6 tablespoons cornstarch
½ cup cold water
1 hard-cooked egg, chopped
salt and ground black pepper to taste

Steps:

  • Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
  • Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.8 g, Cholesterol 140.8 mg, Fat 29.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 8.9 g, Sodium 31.8 mg, Sugar 0.1 g

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

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

GRANDMA NITA'S CORNBREAD STUFFING WITH SAUSAGE AND GIBLET GRAVY



Grandma Nita's Cornbread Stuffing With Sausage and Giblet Gravy image

This is my grandmother's traditional Thanksgiving dressing (cornbread stuffing with sausage) and gravy. The family story goes that her in-laws came for dinner, and her father in-law pulled her husband away and asked if they were really that bad off, since there was no meat in the dressing, and since that day, there has always been meat in the dressing.

Provided by AdeleProvence

Categories     Sauces

Time 3h

Yield 10 serving(s)

Number Of Ingredients 29

1 1/2 cups cornmeal
1/2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
2 cups buttermilk
2 -3 tablespoons drippings (bacon)
1/2 loaf Italian bread (not baguette)
1 turkey giblets
1 teaspoon salt
1 teaspoon black pepper
1 small bunch celery leaves
1 onion, chopped
1/4 cup carrot, chopped (should be about half of a carrot)
1 bay leaf
1 tablespoon parsley
1 egg
1 lb pork sausage
3 onions, chopped
1/2 stalk celery
4 cups water
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon sage (or to taste)
1 egg (optional)
1 (7 ounce) can mushrooms
4 tablespoons cornstarch (heaping)
1 cup water
1 (7 ounce) can mushrooms, finely diced (optional)

Steps:

  • Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
  • Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
  • While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
  • When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
  • In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
  • In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
  • Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
  • Optional: Add an egg to make the stuffing hold together better.
  • Add salt, pepper and sage to taste.
  • For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
  • Optional: Add one can of mushrooms.
  • Add salt and pepper to taste.
  • For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
  • When the sauce has reached the boil, stir in the starch mixture.

Nutrition Facts : Calories 341.5, Fat 15, SaturatedFat 4.9, Cholesterol 79.8, Sodium 1165, Carbohydrate 37.4, Fiber 3, Sugar 5.1, Protein 14.5

MOMS GIBLET GRAVY



Moms Giblet Gravy image

this is just plain .everyone else had onions and what .not ours doesnt have that . this is how my grandma made it and my mothers both did

Provided by Dienia B.

Categories     Thanksgiving

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 8

1 turkey neck
turkey giblets
1 (15 ounce) can evaporated milk
6 cups water
1/2 cup pan dripping
1/3 cup flour
1 teaspoon salt
1 teaspoon pepper

Steps:

  • boil neck and giblets in water cook on low simmer cause you need fat from turkey to make gravy anyway
  • you may need to add more water because meat has to come off the bone on the neck and gizzard must be tender so simmer about an hour at least.
  • debone neck
  • it just peels off when done
  • and slice gizzards into small chunks
  • i always eat the liver because im the only one that likes it lucky me lol. otherwise cut into small chunks too
  • save to add to gravy.
  • with fat from drippings cook flour salt and pepper in skillet until light brown make kinda a roux so the ratio of fat to flour is right this you have to stir so doesnt burn
  • add stock from giblets
  • and stir like crazy to get flour surrounded by water
  • and neck meat and giblets
  • and stir like crazy add canned milk.
  • and simmer until as thick as you like.
  • cook gravy on low cook for about 15 minutes.
  • the longer you cook gravy the better
  • gets rid of raw flour taste
  • season the way you like.
  • you have to stir every so often the thicker the gravy the more often you stir.

Nutrition Facts : Calories 161.7, Fat 7.1, SaturatedFat 3.8, Cholesterol 44.3, Sodium 497.9, Carbohydrate 12.7, Fiber 0.3, Protein 11.6

GRANDMA'S TURKEY GRAVY



Grandma's Turkey Gravy image

Here's a stress-free recipe that'll impress Grandma herself! Seasonings and a shallot add wonderful flavor` to this velvety gravy, which tastes just as good the next day. -Jesse Klausmeier, Burbank, California

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 8

Roasted turkey drippings
Reduced-sodium chicken broth
1 shallot, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper

Steps:

  • Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups., Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 40 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 124mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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