Categories: sauces, seasonings
Ingredients
- Giblets from whole turkey, thawed if frozen
- 1 cup sliced celery
- 1 medium white onion, sliced
- Salt and ground black pepper
- 1/4 to 1/2 tsp. ground black pepper
- pan drippings from a roasted turkey
- chicken broth, as needed
- 1/4 cup all-purpose flour
Directions
- Place giblets, except liver, in a 2-quart saucepan and add enough water to cover. Add celery, onion, 1 tsp. salt and 1//4 tsp. pepper. Bring to a boil; reduce heat and simmer, covered, 1 to 2 hours, or until giblets are tender. Add liver during the last 15 minutes of cooking.
- Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
- Set aside 1/2 cup of the pan drippings. If you don’t have 2 cups remaining, add enough giblet broth (and chicken broth, if necessary) to the remaining pan drippings to make 2 cups; set aside.
- Place the reserved 1/2 cup drippings in a large skillet. Stir. in flour, making sure flour is completely coated in drippings. Cook over low heat, stirring constantly and scraping up brown bits in pan. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Season with salt and pepper.
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makes about 2 cups