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|
|Calories from Fat: 24 (23%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 103
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