Giblet Gravy

Name: Giblet Gravy
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 3
Cuisine: Global
Ingredients: 1 serving Giblets (neck, gizzard, heart, liver) from a turkey (or chicken); 2 Tbsps butter; 237 milliliters diced onion; 118 milliliters diced carrot; 118 milliliters diced celery; 1 Tbsp minced garlic; 1 bay leaf; 1 teaspoon dried thyme; 1 liters water; 1 serving Drippings from the turkey or chicken; 2 Tbsps flour (or 2-3 Tbsp of cornstarch, dissolved first into 1/4 cup of water); 1 serving Salt to taste; 1 teaspoon mustard (yellow or Dijon)

Giblet Gravy is a sauce that serves 3. One serving contains 153 calories, 6g of protein, and 9g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, drippings from the turkey, mustard, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes. If you like this recipe, you might also like recipes such as Giblet Gravy, Giblet Gravy, and Giblet Gravy.

Instructions

Heat the butter in a 2-quart saucepan on medium-high heat. When hot, add the giblets to the pan. Brown them on all sides.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Frying Pan

Add onion, celery, carrot, garlic:

Ingredients you will need

Carrot

Celery

Garlic

Onion

Add the onion, celery and carrot and sauté until the onions turn translucent, about 3-5 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add the garlic and sauté another minute.

Ingredients you will need

Garlic

Add bay leaf, thyme, water, bring to simmer:

Ingredients you will need

Bay Leaves

Thyme

Water

Add the bay leaf, thyme and water. Bring to a simmer. Lower the heat, partially cover so that some steam escapes, and cook on a low simmer for several hours, while the turkey (or chicken) is cooking.

Ingredients you will need

Bay Leaves

Whole Chicken

Whole Turkey

Thyme

Water

Strain the stock, mince the giblet meat: Once the bird is close to being done, strain the giblets and stock through a fine mesh sieve into a bowl. Set aside the stock.

Ingredients you will need

Ground Meat

Stock

Meat

Equipment you will use

Sieve

Bowl

Remove the giblets from the sieve. Finely mince the giblet meat. If you want, you can pull some of the meat off of the neck and mince that as well.

Ingredients you will need

Ground Meat

Meat

Equipment you will use

Sieve

Add flour or cornstarch to roast drippings: Once the bird is done, move it to a cutting board to let it rest.

Ingredients you will need

Corn Starch

All Purpose Flour

Equipment you will use

Cutting Board

Pour off the excess fat (all but a tablespoon or two) from the roasting pan. Set the roasting pan over two burners of the stovetop set over medium heat.

Equipment you will use

Roasting Pan

Stove

Add the flour (or cornstarch slurry) and whisk it into the drippings. Stir in the minced giblets.

Ingredients you will need

Corn Starch

All Purpose Flour

Equipment you will use

Whisk

Let cook for a few minutes, stirring while cooking.

Add stock and minced giblets:

Ingredients you will need

Stock

Add the strained giblet stock to the pan drippings and giblets and mix well to combine. Bring to a boil and stir constantly until the gravy thickens, about 2-3 minutes.

Ingredients you will need

Gravy