Grandpas Old Fashioned Giblet Gravy Recipes

GIBLET GRAVY I

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.

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

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.

GIBLET GRAVY II

Steps:

• Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
• Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

GIBLET GRAVY

Steps:

• Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.
• Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
• Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
• Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.

GRANDMA'S TURKEY GRAVY

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.

OLD-FASHIONED ROASTED TURKEY WITH GRAVY

Steps:

• Remove giblets and neck from turkey, and chill for gravy. Rinse turkey with cold water; pat dry with paper towels.
• Combine 1 teaspoons each mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity and outside of turkey with mixture.
• Place turkey, breast side up, in a large roasting pan, tucking wingtips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey.
• Bake, uncovered at 450°F for 1 hour. reduce heat to 425°F, shield with aluminum foil to prevent excessive browning. Bake 3 1/2 to 4 hours or until a meat thermometer inserted in thigh registers 180F, basting every 45 minutes with pan drippings.
• Bring remaining 3 cans broth, neck, giblets, carrots, and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
• Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired.
• Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring constantly to loosen browned bits on bottom of pan.
• Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoons each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish if desired.