Thursday, November 26, 2015

Giblet Gravy


Hope everyone had a wonderful Thanksgiving! I spent the first half of my day in the kitchen, following by over stuffing myself with delicious food, then a solid nap. Now my husband and I are being lazy with the dog watching some football. 

This was our first attempt at a giblet gravy. We were pleasantly surprised. The flavor was so good we didn't even have to season it. While we were making out Thanksgiving meal, Willow was on official guard duty protecting the turkey. 

Giblet Gravy:
turkey giblets (turkey neck, heard, gizzard, liver, whatever comes with the turkey)
2 Tbsp. vegetable oil
1/2 sweet onion, coarsely chopped
4 c. chicken stock
1/2 c. white wine
1/4 c. celery, finely chopped
1 large bay leaf
2 to 3 sprigs of fresh thyme
3 Tbsp. unsalted butter
1/3 c. flour

1. Cut turkey neck into 2 inch chunks. Cut other giblets in half.
2. Place in sauce pan over medium heat with vegetable oil. 
3. Add onions. Cook without stirring until turkey parts are very browned on one side, about 5 to 10 minutes. Turn pieces and brown on the other side. 

4. Add chicken stock, wine, celery, bay leaf, and thyme. Simmer slowly until meat is tender, about 1 hour. 

5. Strain the stock. Place stock over high heat and bring to a boil. Discard veggies and meat. 

6. In another sauce pan, melt butter while constantly stirring. 

7. Slowly whisk in flour to make a nice roux. 

8. Once the stock is boiling, whisk it into the roux. 

9. Set over medium heat to bring to a light simmer and reduce to desired thickness.

10. Pour over something delicious and stuff face!!

Might also enjoy:
Chocolate Insanity Cake
Chicken and Pasta
with Creamy Pesto
Enchilada Stuffed Shells

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