Try this Giblet gravy recipe, or contribute your own.
Suggest a better description(Broth can be made up to 2 days before.)
Prepare gravy while turkey is resting before carving.
1. Put turkey giblets and neck in a 3 qt. saucepan with 3 1/2 C. water, 1 med. onion, a few celery leaves and 1 t. salt.
2. Bring giblets and neck to a boil, reduce heat, cover and simmer 1 1/2 hrs. or until tender. Strain, reserving broth for gravy; refrigerate.
Makes about 3 cups broth.
3. GRAVY: Leave 3 T. dripping and all browned bits in roasting pan. Sprinkle in 3 T flour. Stir over medium high heat, scraping up browned bits in bottom of pan until smooth. Remove from heat, slowly stir in 3 C giblet broth until blended. Stir in reserved chopped giblets and neck meat.
4. Bring to boil over medium heat, reduce heat and simmer 5 minutes until thickened. Makes 3 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.5mg | 0 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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