Giblet Gravy Supreme
January 4, 2009
No holiday meal is complete without a good gravy to pour over your meat, potatoes, and whatever else you like. We picked this gravy recipe for our holiday meal this year because of it’s intense, flavor from the turkey giblets, chicken broth, fresh vegetables and of course the turkey drippings. This gravy can be started a couple of hours prior to your turkey being ready, so your last step is to add your pan drippings, very easy! You can also make it up to 1 day ahead, make through step 5, cover, and chill. To reheat, add your turkey drippings and warm over low heat, stirring often. If you do not want to use the giblets, the flavor will be just as intense. My source for this gravy was Sunset magazine, a recipe that came from their 1968 issue. Please enjoy!
For more gravy recipes, from Southern food click here.
- Giblets and neck from a 10 – 24 lb. turkey, rinsed
- About 10 cups reduced sodium chicken broth
- 2 ½ cups dry white wine or chicken broth
- 2 onions, (1 lb. total) quartered
- 4 carrots, (1 lb. total) sliced
- 1 ¾ cups sliced celery
- 8 parsley sprigs
- 1 tsp. fresh marjoram leaves or ½ tsp. dried
- About 1 tsp. each salt and pepper
- 1 cup all purpose flour
- Fat – skimmed oven – roasted or barbecued turkey drippings (optional)
In a 5 to 6 qt. pan over high heat, combine giblets, neck, 10 cups broth, the wine, onions, carrots, celery, parsley, marjoram, and 1 tsp. each salt and pepper. Cover and bring to a boil. Reduce heat, and simmer until all giblets are very tender when pierced.
Toast flour in a large frying pan over medium-high heat, stirring, until deep golden brown and smells richly toasted (but not scorched), 12 to 15 minutes. Pour into a bowl.
Pour broth through a fine strainer into a bowl, reserving pan. Discard vegetables (save giblets and neck if you like). Measure broth, If you have more than 8 cups; bowl to reduce; if you have less add more chicken broth.
If using giblets and neck pull meat off neck; discard bones. Finely chop meat and giblets.
Wisk about 3 cups simmered broth into flour. Pour into the 5 to qt. pan and remaining broth. Scrape drippings free from roasting or grill drip pan; add to broth. Bring to a boil over high heat, stirring; lower heat and simmer, stirring often, about 5 minutes. Add giblets, if you like and stir 1 to 2 minutes more. Season with salt and pepper to taste.
Serves: 24 (makes 8 cups with giblets)
Total time: 2 hours
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