Giblet Cream Gravy

10 Servings
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Try this with the honey brined turkey, sausage and cornbread stuffing, and garlic mashed potatoes. All you have to add is the family1

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Giblet Cream Gravy Ingredients

Reserved turkey neck, heart and gizzard	1 Celery stalk chopped
6 cups Water	1 Bay leaf
3 1/2 cups Chicken broth (low sodium)	5 tablespoons Butter
2 Carrot chopped	5 tablespoons Flour
1 Onion halved	1/4 cup Whipping cream

Instructions for Giblet Cream Gravy

While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
Serve turkey with gravy.

Main Ingredient: TurkeyCuisine: American