Giblet Gravy
Serves: About 2 cups
 
Ingredients
  • 4 teaspoons canola oil, divided
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • Turkey neck and giblets reserved from Classic Roast Turkey (recipe on page 26)
  • 2 cups chicken broth
  • 4 dried bay leaves
  • 1 cup pan drippings reserved from Classic Roast Turkey
  • ¼ cup all-purpose flour
  • ¼ cup water
  • 1 hard-cooked egg, chopped
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a medium saucepan, heat 2 teaspoons oil over medium-high heat. Add onion and celery; cook, stirring frequently, until browned, about 4 minutes. Remove mixture from pan.
  2. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add turkey neck and giblets; cook, turning occasionally, until browned, about 4 minutes. Add broth, scraping browned bits from bottom of skillet with a wooden spoon. Stir in onion mixture and bay leaves; bring to a boil. Reduce heat, and simmer until neck and giblets are tender, about 45 minutes. Strain mixture, reserving 1 cup liquid and giblets. Finely chop giblets. Return 1 cup cooking liquid to pan; stir in 1 cup pan drippings from turkey.
  3. In a small bowl, whisk together flour and ¼ cup water; whisk into liquid in pan. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened and bubbly, about 3 minutes. Stir in chopped giblets, egg, sage, thyme, salt, and pepper. Keep warm over very low heat until serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/classic-roast-turkey-giblet-gravy/