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
salt
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
If you like this recipe, see also:
Gravy
Broth Gravy
Mashed cauliflower
Stellar Miller says
Eggs seem like an odd addition to this. Do you usually put eggs in your gravy or do they serve a purpose like thickening?
Jamie says
For this recipe, the eggs, as weird as they seem, add a texture to the gravy that helps it feel a little more thickened and meaty and complete. This is literally one of the best gravies I have ever had.
Matrigna says
How chunky do you leave the eggs, Jamie? Are they supposed to mostly disintegrate, or stay intact?
Jamie VanEaton says
You want the egg to still have some heft o it, so don’t mash it fine like a really smooth egg salad; mince the egg instead into small yet discernible bits of egg. It will meld in with the giblets to provide a perfect texture.
patti says
How much Thick’N Thin (which I read on comments on your website is not available0 or Arrowroot is needed?