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Giblet Gravy

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15 min prep time
2 hr 20 min total time
9 ingredients
8 servings

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Here's a surefire recipe for gravy that calls for turkey giblets.

Ingredients

: Turkey giblets (from whole turkey, thawed if frozen)

2: medium stalks celery, sliced (1 cup)

1: medium onion, sliced

1: teaspoon salt

1/4: teaspoon pepper

: Drippings from roasted turkey

: About 1/4 cup Progresso™ chicken broth (from 32-oz carton), if needed

1/4: cup all-purpose flour

: Salt and pepper to taste

Steps

1 In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
2 Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
3 After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
4 Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.

1 In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
2 Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
3 After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
4 Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.

Expert Tips

Go ahead and make the giblet broth ahead of time. Drain as directed, then cover and refrigerate the giblets and broth separately.

Any leftover gravy is great to serve over biscuits or open-face turkey sandwiches.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 70
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 45mg; 14%
Sodium: 200mg; 8%
Total Carbohydrate: 3g; 1%
Dietary Fiber 0g 0% Sugars 0g
Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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