Paula Deens 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.

PAULA DEEN'S GIBLET GRAVY

Steps:

• Bring stock and giblets to a boil.
• Add bouillon and reserved stuffing mixture.
• Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
• Meanwhile, saute mushrooms until browned in butter.
• Add mushrooms to gravy with egg.
• Salt and pepper, to taste.

TURKEY GIBLET GRAVY

Steps:

• Combine turkey giblets, neck, and 4 cups water in a saucepan; bring to a boil. Reduce heat to low and simmer until broth is reduced to 3 cups, about 1 hour.
• Strain broth and reserve 1/2 cup of giblets.
• Whisk 1/2 cup cold water and cornstarch together in a small bowl until smooth.
• Combine strained broth and turkey drippings in a saucepan over medium heat. Whisk in cornstarch mixture and bring to a boil.
• While broth is coming to a boil, finely chop giblets.
• Reduce heat to low; stir chopped giblets and hard-cooked egg into the gravy and season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

GIBLET GRAVY

Steps:

• Bring stock to a boil along with giblets and the meat that has been removed from the neck. Add bouillon cubes and raw stuffing mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste, and add sliced boiled egg. Serve with hen.

PAULA DEEN'S THANKSGIVING STUFFING AND GRAVY

Steps:

• Stuffing:.
• Preheat oven to 350 degrees F.
• Crumble oven-dried bread into a large bowl. Add rice and saltines.
• Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
• Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
• Giblet Gravy:.
• Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.