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Giblet Gravy
Recipes
Giblet Gravy
6 servings
1 hour, 30 minutes total (Active 20 minutes)

Ingredients

  • 1 medium fresh carrot
  • 1 medium yellow onion
  • 1 stalk celery
  • 1 turkey gizzard
  • 1 turkey liver
  • 1 turkey neck
  • 1 clove garlic
  • 2 sprigs fresh thyme
  • 4 leaves fresh sage
  • 10 cups water
  • ¼ cup vegetable oil
  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper

Steps

    1. Peel carrot and onion. Cut carrot, onion, and celery in half.
    2. Place in 4-quart stockpot: carrots, onions, celery, gizzard, liver, neck, garlic, thyme, sage, and water. Bring to a boil; then reduce heat to medium. Simmer 1 hour, skimming surface to remove excess foam, until giblets are tender and turkey meat can be pulled from neck bones.
    3. Remove gizzard, liver, and neck from pot and place on cutting board. Strain stock and return to pot on low (discard solids). Cut gizzard and liver into small pieces and place in bowl of food processor. Process until giblet paste is formed. Remove meat from turkey neck and chop coarsely (discard bones).
    4. Heat oil in medium saucepan on medium. Stir in flour; cook and stir 2–3 minutes until mixture is smooth and fragrant.
    5. Ladle warm stock (in batches) into flour mixture, whisking continuously, until smooth. Repeat with remaining stock until thick gravy has formed. Stir in giblet paste, turkey meat, salt, and pepper. Reduce heat to low and let stand 5 minutes before serving.

Amount per ⅙ recipe serving: Calories 220, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 230mg, Sodium 410mg, Total Carb 7g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 20g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 4%