Mushroom Essence Giblet Gravy

Name: Mushroom Essence Giblet Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters cornstarch; 1 liters fat-skimmed chicken broth; 454 grams mushrooms, finely chopped; 118 milliliters chopped onion; 4 servings Salt and pepper; 118 milliliters sherry; 6 kilograms Neck and giblets from a turkey

You can never have too many sauce recipes, so give Mushroom Essence Giblet Gravy a try. One serving contains 2094 calories, 267g of protein, and 97g of fat. This recipe serves 4. This recipe covers 59% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. If you have salt and pepper, fat-skimmed chicken broth, mushrooms, and a few other ingredients on hand, you can make it.

Instructions

Combine the mushrooms, onion, sherry, and 1 cup broth in a 4- to 5-quart nonstick pan over high heat. Bring to a boil and stir often until liquid is evaporated and mushrooms are very well browned, 20 to 25 minutes; add 1 to 2 tablespoons water, if needed, to prevent scorching.

Ingredients you will need

Mushrooms

Sherry

Broth

Onion

Water

Equipment you will use

Frying Pan

Rinse turkey neck, heart, gizzard, and liver; wrap liver and chill.

Ingredients you will need

Turkey Necks

Liver

Wrap

Add neck, heart, gizzard, and 4 cups broth to pan. Cover, bring to a boil over high heat, and simmer until gizzard is tender when pierced, about 1 1/2 hours.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Add liver (or save for other uses) and cook until faintly pink in the center (cut to test), 5 to 8 minutes.

Ingredients you will need

Liver

Pour mixture through a strainer into a bowl. Discard vegetables. Pull meat from neck; discard bones. Finely chop meat and giblets. If making ahead, cover bowl and meat mixture, and chill up to 1 day.

Ingredients you will need

Vegetable

Meat

Equipment you will use

Sieve

Bowl

Measure broth mixture and, if needed, add water to make 4 cups. Return broth mixture to the 4- to 5-quart pan and add meat mixture and turkey drippings; bring to a boil over high heat. In a small bowl, blend cornstarch with 1/4 cup water. Stir in enough cornstarch mixture to thicken boiling gravy as desired. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper