Categories: Thanksgiving

Ingredients

• Turkey gizzards
• 1 C Chicken Broth
• 2 Tbsp Flour
• 1/2 tsp Salt

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 at minutes longer

4. Drain, reserving broth

5. Pour pan drippings from turkey through sieve into a 4 C measure or medium bowl

6. Add chicken broth to roasting pan & stir until brown bits are loosened

7. Pour drippings into measuring cup

8. Let stand a few seconds until fat separates

9. Spoon 2 Tbsp fat from drippings into 2 qt sauce pan

10. Skim & discard remaining fat

11. Add remaining giblet broth & enough water to meat juice in a cup to equal 3 1/2 C. Into fat in sauces pan over medium heat, stir 2 Tbsp flour and 1/2 tsp salt

12. Cook, stirring constantly until flour turns golden brown

13. Gradually stir in meat juice mixture and cook, stirring until gravy boils & thickens slightly

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