Description
The Giblet Gravy Remix is a rich and savory sauce that perfectly complements any holiday feast. With the robust flavors of turkey giblets and a blend of aromatic herbs, this gravy brings a traditional touch to your table. Whether poured over turkey, stuffing, or mashed potatoes, it adds a depth of flavor that elevates the meal.
Ingredients
- Giblets from one turkey (including neck, liver, gizzard, heart)
- ½ onion, quartered
- 2 ribs celery, cut into 2-inch pieces
- 1 bay leaf
- 4 cups turkey drippings, stock, broth, or a combination
- 2 tablespoons chopped fresh herbs or 2 teaspoons dry
- ½ teaspoon poultry seasoning
- Salt and black pepper to taste
- For Thickening:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup cold water or cold broth
Step-by-step Directions
1. Prepare the Giblets
Rinse the uncooked giblets and place them in a saucepan with the quartered onion, celery pieces, bay leaf, poultry seasoning, and your choice of turkey drippings or broth.
2. Simmer
Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer gently, covered, for 1 hour.
3. Prepare the Turkey Drippings (if applicable)
If using turkey drippings, once the turkey is cooked, pour the drippings into a bowl or gravy separator. Allow it to rest so the fat and drippings can separate. Spoon off the fat and set it aside to use later, and keep the drippings for the gravy.
4. Strain and Chop
Strain the giblet broth and reserve both the giblets and the broth. Discard the bones, celery, bay leaf, and onions. Finely chop the giblets and meat from the neck.
5. Make the Roux
In a saucepan over medium heat, melt the butter. If you have reserved turkey fat, add it to the butter, ensuring the total fat equals ¼ cup. Stir in the flour and cook for about 3 minutes, until lightly browned.
6. Combine and Simmer
Gradually whisk in the giblet broth and any turkey drippings, adding slowly and whisking until smooth. Stir in the chopped giblets and simmer for an additional 2-3 minutes. Season with salt and black pepper to taste.
Servings & Preparation Time
This recipe serves approximately 6-8 people. The preparation time is about 15 minutes, and the cooking time is around 1 hour and 10 minutes.
Tips for Storage & Reheating
- Storage: Store the gravy in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Giblet gravy can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat the gravy in a saucepan over low heat, stirring occasionally, until heated through. If the gravy is too thick, add a little broth or water to thin it to your liking.
Conclusion
The Giblet Gravy Remix is more than just a sauce; it’s a celebration of flavor that captures the essence of the holidays. Its depth and richness enhance any dish it accompanies, making it a must-have for a memorable feast. With this straightforward recipe, even a novice cook can bring a touch of gourmet to their holiday meals.
Print
Giblet Gravy Remix
- Total Time: 19 minute
- Yield: 6-8 servings 1x
Description
The Giblet Gravy Remix is a rich and savory sauce that perfectly complements any holiday feast. With the robust flavors of turkey giblets and a blend of aromatic herbs, this gravy brings a traditional touch to your table. Whether poured over turkey, stuffing, or mashed potatoes, it adds a depth of flavor that elevates the meal.
Ingredients
- Giblets from one turkey (including neck, liver, gizzard, heart)
- ½ onion, quartered
- 2 ribs celery, cut into 2-inch pieces
- 1 bay leaf
- 4 cups turkey drippings, stock, broth, or a combination
- 2 tablespoons chopped fresh herbs or 2 teaspoons dry
- ½ teaspoon poultry seasoning
- Salt and black pepper to taste
- For Thickening:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup cold water or cold broth
Instructions
- Prepare the Giblets: Rinse the uncooked giblets and place them in a saucepan with the quartered onion, celery pieces, bay leaf, poultry seasoning, and your choice of turkey drippings or broth.
- Simmer: Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer gently, covered, for 1 hour.
- Prepare the Turkey Drippings (if applicable): If using turkey drippings, once the turkey is cooked, pour the drippings into a bowl or gravy separator. Allow it to rest so the fat and drippings can separate. Spoon off the fat and set it aside to use later, and keep the drippings for the gravy.
- Strain and Chop: Strain the giblet broth and reserve both the giblets and the broth. Discard the bones, celery, bay leaf, and onions. Finely chop the giblets and meat from the neck.
- Make the Roux: In a saucepan over medium heat, melt the butter. If you have reserved turkey fat, add it to the butter, ensuring the total fat equals ¼ cup. Stir in the flour and cook for about 3 minutes, until lightly browned.
- Combine and Simmer: Gradually whisk in the giblet broth and any turkey drippings, adding slowly and whisking until smooth. Stir in the chopped giblets and simmer for an additional 2-3 minutes. Season with salt and black pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 10 minutes