Categories: Thanksgiving

Ingredients

Directions

1. In 3 qt saucepan over high heat, heat gizzard, heart, neck & enough water to cover to boiling.

2. Reduce heat to low, cover & simmer 45 minutes

3. Add liver & cook 15 minutes longer

4. Drain, reserving both

5. Pour pan drippings from turkey through sieve into 4 C measuring cup

6. Let stand a few seconds until fat separates.

7. Spoon 2 tbsp fat from drippings into 2 qt saucepan; skim & discard any remaining fat

8. Add remaining gibblet broth & enough water to meat juice to make 3 1/2 cups. Into fat in saucepan over medium heat, stir 2 tbsp flour & 1/2 tsp salt; cook, stirring until flour turns golden brown. Gradually stir in meat juice mixture & cook, stirring until gravy boils & thickens.

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