You’ll flip your giblets over this savory gravy.
Turkeys are filled with parts that people don’t always want to eat on a stick, but wouldn’t mind seeing made into a thick and savory gravy. Why toss some of the giblets, when you can add them to gravy?
Turkey giblet gravy
Turkey neck (could also use gizzards and liver)
4 cups chicken stock
1 cup chopped celery (include leaves)
1 cup carrot, chopped
1 cup onion, chopped
3 hard-boiled eggs, chopped
In a 4 quart saucepan, add chicken stock. Boil turkey neck/parts, celery, carrot, onion, salt and pepper. Simmer until stock is reduced by 25%. Strain out liquid. Save meat*.
Dice turkey and eggs into small pieces.
In 1 stick butter in a pan, add ThickenThin/Not Starch. Cook until thickened. Add liquid, diced meat and egg, and cook until proper consistency.
*vegetables can be saved and used elsewhere
Makes 8, 1/2 cup servings.
Nutritional information: Calories: 110, Carbohydrates: 3 g, Fiber: 0 g, Net Carbohydrates: 3 g, Protein: 13 g, Fat: 5 g
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