Giblet Gravy

Giblet Gravy
Chris Court
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Hands-On Time
15
minutes
Total Time
135
minutes
Serves 4

Ingredients

giblets (neck, liver, heart, etc.) from the turkey
2
carrots, peeled and cut into 2-inch pieces
2
stalks celery, cut into 2-inch pieces
1
medium onion, peeled and quartered
4
fresh flat-leaf parsley sprigs
roasting pan and its contents, from the Garlic Butter Turkey
1/2
cup
dry vermouth
1/4
cup
all-purpose flour
kosher salt and black pepper

Directions

  1. Make the giblet stock: Combine the giblets, carrots, celery, onion, parsley, and 8 cups water in a medium saucepan. Bring to a boil, reduce heat, and simmer until the liquid is reduced by half and the neck meat is very tender, 1 to 1½ hours.
  2. Remove the giblets. Pull the meat off the neck and finely chop the remaining giblets; reserve. Strain the stock into a large measuring cup or bowl; you should have about 3 cups (add water if necessary).
  3. Place the reserved roasting pan with the vegetables across 2 burners and cook over medium-high heat, scraping up the bits stuck to the pan, until the vegetables darken, 8 to 10 minutes. Add the vermouth and cook until syrupy, 2 to 3 minutes. Add the flour and cook, stirring, for 2 minutes. Whisk in the stock and cook until thickened, 4 to 6 minutes.
  4. Strain the gravy into a small saucepan. Add the reserved neck meat, chopped giblets, 3/4 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until warmed through, 1 to 2 minutes.
Lygeia Grace
November 2012

Nutritional Information

  • Per Serving
  • Calories 104
  • Fat 6 g
  • Sat Fat 2 g
  • Cholesterol 53 mg
  • Sodium 214 mg
  • Protein 8 g
  • Carbohydrate 4 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 11 mg
What does this mean? See Nutrition 101.

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