Turkey Giblet Gravy
Mom always cooked the giblets whole, then removed and threw them away before serving. She used them for flavoring only. Mom-in-law, cut the giblets into small bite-sized pieces and served them in the gravy. Both ways are delicious.Yield: 3-4 cups
|1||turkey giblets, removed from bird, neck, gizzard and liver|
|salt and pepper|
|1 stalk||celery, chopped|
|1||small onion, chopped|
|2 4 tablespoons||seasoned flour|
Remove giblets from bird.
Place in saucepan.
Add salt and pepper, sage, celery and onion.
Cover with water.
Bring to boil.
Simmer covered for 2 or 3 hours while turkey cooks.
When the meat starts to fall away from the neck bones, strain liquid into a blender.
Chop liver and gizzard and add to blender.
Pick meat from neck bones and add to blender.
Puree off and on until liquefied.
Add flour seasoned with salt and pepper.
Blend off and on a few times until flour is incorporated.
After turkey has been removed from roaster.
Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
Whisk as much "stuck stuff" up that you can.
Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
Don't add too much water at once.
Place roaster in 450-500 degree oven for 15 minutes.
Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
Should be fairly thick.
Pour into gravy boat and serve hot.
Should be the last thing put on the table so that it is very hot.