|Additions to this gravy can be made to your taste.
Many people add chopped, hard-cooked eggs; chopped or sliced black olives; chopped, sauteed apple or even a little
cranberry sauce. Be creative!
- 1 Package neck, heart, gizzard from turkey giblets
- 1 Medium onion thickly sliced
- 1 Teaspoon salt, divided
- 3 Tablespoons fat from poultry drippings
- 1 Medium carrot thickly sliced
- 1 Medium celery rib thickly sliced
- 1 Turkey liver (optional)
- 3 Tablespoons all-purpose flour
- pepper to taste
In a 3-quart saucepan, over high heat, place
neck, heart, gizzard, vegetables, and 1/2 tsp. salt in enough water to cover. Heat to boiling. Reduce heat to low;
cover and simmer 1 hour.
Add liver if you want to and cook 15 minutes longer (or give the liver to your cat/dog if you don't like the taste).
Strain broth into a large bowl; cover and reserve broth in the refrigerator.
To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through
a sieve into a 4-cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into
the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and remaining
1/2 tsp. salt into the heated fat and continue to cook and stir until the flour turns golden. Meanwhile, skim and
discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry
drippings to equal 3-1/2 cups. Gradually whisk in warm poultry drippings/broth mixture.
Pull cooked meat from the neck and discard bones. Coarsely chop the neck meat and cooked giblets and stir into
gravy. Season with salt and pepper. Cook and stir until gravy simmers and is slightly thick.
Provides 16 servings at 1/4 cup per portion.