Giblet Gravy

Okay…..this may be more than you want to face. You can always buy turkey gravy in a jar. I always buy some for when this recipe runs out since I live with gravy hogs. It is not bad…..but homemade is far superior! Plus you cannot live in the south and not know how to make gravy!!!!

Giblet Gravy

· Giblets and neck from 1 turkey

· 2 stalks celery, roughly chopped

· 1 small onion, roughly chopped

· 1 carrot, roughly chopped

· ½ teaspoon salt, preferably coarse sea salt

· 2 ½ cups water

· Pan drippings from roasted turkey

· 3 tablespoons all-purpose flour

· ¼ cup turkey or chicken stock or water

· ¼ teaspoon pepper, preferably fresh ground

Combine giblets (except liver….keep it for later….if you add it now it will become bitter), neck, veggies and salt in a medium saucepan; add 2 ½ cups water. Bring to a boil; cover and reduce heat. Simmer for 45 minutes. Add the liver and simmer for an additional 10 minutes. Pour mixture into a wire-mesh strainer over a bowl; discard the veggies. At this point I usually sit the giblets and neck aside for the dog, but most people actually chop the meat up to add to the gravy later.

Skim fat from pan drippings; discard fat. Add enough strained broth to the drippings to equal 1 ½ cups.

Combine flour and ¼ cup stock (or water) in a medium saucepan; stir until smooth. Add broth mixture to flour mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chopped meat, if you are using it, and the pepper.

Makes about 2 cups of gravy.