Foolproof Giblet Gravy
Cut turkey neck and heart in half. Put into a large saucepan along with gizzard, chicken broth, onions, carrots, wine and celery leaves. Bring to a boil, reduce heat and simmer gently, uncovered, 11/2 hours. Add liver; simmer 30 minutes more or until gizzard is very tender.
Remove giblets to a cutting board. Strain broth into a large cup measure, pressing vegetables to extract as much liquid as possible. Discard vegetables. Add extra water to broth if needed to make 6 cups. Chop giblets and neck meat. Refrigerate in covered container.
Mash butter and flour with a fork or back of a spoon until blended to a paste. Break into 4 chunks.
Bring broth to a boil in a medium-size saucepan. Reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until well blended. Whisk until thickened and boiling. Boil 3 minutes to cook out floury taste.
After turkey is removed from roasting pan: Pour pan drippings into a 2-cup measure. Spoon fat off top and discard. Add enough water to equal 2 cups. Pour back into roasting pan. Stir in giblets and neck meat. Heat over medium-low heat, scraping up brown bits on bottom of pan, until hot. Season with salt and pepper.
|Per Single Serving / Serves 12 Total|
|Calories||82||Calories from fat||36|
|Total Fat||4gm||6%||Saturated Fat||0gm||0%|
Nutrition Facts provided by: Woman's Day
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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