(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.
|Serving Size: 1 Serving (138g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|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 %|
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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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