Mom's recipe -- taste
Boil neck and gizzards (giblets) in about 4 to 5 ucps of water with celery, onion, salt and pepper and let them boil until they are done. Chop gizzards to add to gravy later and save stock.
Make a roux by browning flour (1 tablespoon of flour and butter),. Add one chopped onion, one carrot, garlic, 1/4 green pepper, parsley, bay leaf, salt and pepper. Saute until soft and add two cups of giblet stock to roux and 1 teas. of tomato paste. Let it simmer down to make a gravy. Add the giblets which have been chopped to the gravy, 1/4 cup red wine and 1/2 teas. Paul Prudomme pultry seasoning and 1/4 teas. sthyme. Put in blender until smooth. Add turkey drippings.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 103 | ||
Calories from Fat: 24 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 146.7mg | 45 % | |
Sodium 76.4mg | 3 % | |
Potassium 392.2mg | 10 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 7g | ||
Protein 11.3g | 16 % | |
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. |
Calories per serving: 103
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