Ingredients
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1
-
-
1
-
1
-
1
-
2 - 4
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-
-
-
-
-
-
-
-
Directions
Turkey Giblet Gravy,Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd’s pie which can be frozen and add the mashed potatoes when defrosted and cooked.,This gravy was delicious! I only pureed the neck meat, as I got two livers in my giblets and was afraid the gravy would be too “livery.” I fed them to the dogs instead. 🙂 I was worried about the texture given the pureed meat, but there was no textural problem. The gravy was packed with flavour! I found I needed to add quite a bit of water, as it was really thick. Even with the addition of water, the flavour was still concentrated and yummy. It had a beautiful dark colour as well.,Very good recipe! Try it exactly the way it was written the first time you make it. Then, if you feel like you want to make tweaks. Tweak it.
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Steps
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1
Done
|
Remove Giblets from Bird. |
|
2
Done
|
Place in Saucepan. |
|
3
Done
|
Add Salt and Pepper, Sage, Celery and Onion. |
|
4
Done
|
Cover With Water. |
|
5
Done
|
Bring to Boil. |
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6
Done
|
Simmer Covered For 2 or 3 Hours While Turkey Cooks. |
|
7
Done
|
When the Meat Starts to Fall Away from the Neck Bones, Strain Liquid Into a Blender. |
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8
Done
|
Chop Liver and Gizzard and Add to Blender. |
|
9
Done
|
Pick Meat from Neck Bones and Add to Blender. |
|
10
Done
|
Puree Off and on Until Liquefied. |
