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Turkey Giblet Gravy

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Turkey Giblet Gravy

Turkey Giblet Gravy

Turkey Giblet Gravy might be just the sauce you are searching for. This dairy free recipe serves 11. One serving contains 385 calories, 55g of protein, and 16g of fat. Head to the store and pick up potato starch, canolan oil, peppercorns, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 55 minutes.

Instructions

1
Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers.
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Cooking OilCooking Oil
Equipment you will use
PotPot
2
Add the neck and backbone and saute 5 to 6 minutes or until browned.
3
Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.
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Kosher SaltKosher Salt
VegetableVegetable
CarrotCarrot
CeleryCelery
OnionOnion
4
Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
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Black PeppercornsBlack Peppercorns
Bay LeavesBay Leaves
RosemaryRosemary
ThymeThyme
WaterWater
5
Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
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StockStock
6
Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
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StockStock
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SieveSieve
1
Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
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StockStock
2
Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
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All Purpose FlourAll Purpose Flour
ShakeShake
StockStock
3
Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
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All Purpose FlourAll Purpose Flour
StockStock
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WhiskWhisk
4
Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
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Potato StarchPotato Starch
ShakeShake
StockStock
5
Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired.
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Salt And PepperSalt And Pepper
Potato StarchPotato Starch
RosemaryRosemary
ThymeThyme
SageSage
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WhiskWhisk
6
Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.

Equipment

DifficultyExpert
Ready In2 hrs, 55 m.
Servings11
Health Score41
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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