Giblet Gravy
 
Makes about 3 cups
Ingredients
  • Turkey neck and giblets (reserved from Herb-Roasted Turkey)
  • 1 (32-ounce) carton unsalted chicken broth
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 6 fresh sage leaves
  • 2 bay leaves
  • ½ cup butter
  • ½ cup all-purpose flour
  • ¾ cup turkey pan drippings (reserved from Herb-Roasted Turkey)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 hard-cooked egg, peeled and chopped
Instructions
  1. In a large saucepan, bring turkey neck and giblets, broth, onion, celery, and sage and bay leaves to a boil over medium-high heat. Reduce heat, and simmer for 45 minutes.
  2. Strain mixture into a large bowl, reserving liquid. Remove meat from turkey neck. Chop meat and giblets.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour, and cook until golden brown. Gradually whisk in strained liquid and reserved ¾ cup turkey drippings until smooth. Cook, whisking frequently, until slightly thickened. Whisk in chopped sage, thyme, salt, and pepper. Stir in turkey meat, giblets, and egg, and keep warm over very low heat until ready to serve.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/herb-roasted-turkey-recipe/