Giblet gravy is one of the favorite sauces to have with your holiday turkey. There are some things that just represent the tradition of the holiday.
Giblet Gravy is going to be on the menu.
Giblet Gravy, no matter how many healthy approaches are taken in creating the holiday menu, when ever there is a turkey giblet gravy is not far behind. we often prepare alternative food items for others that really don’t want the heavy traditional vittles but there are just some things you have to have. I love the holidays, a time for the best family gatherings and the best food. This is the time of year when all of the family food preparation specialists come out to play even the ones you have never seen cook a thing, only eat.
This giblet gravy is made not just from the turkey giblets but also the vegetables that roasted with the turkey. Unrefined and modest this gravy (sauce) has stood the test of time.
Giblet Gravy is not for those who seek to escape from the normal surroundings of culinary holiday tradition and pursue holiday adventures in all culinary forms, it’s tradition.
One recipe two gravies
This is also a recipe that can be used to make turkey gravy just separate the amount that is needed for plain turkey gravy and add giblets to the rest.
When purchasing a turkey make sure that the giblet sack (sack that contains the heart, liver etc.) is packed inside.
Gravy pan poetry
In this recipe everything is made from the pan that the turkey was cooked in so make sure to keep the bottom of the pan filled with a little water which will soon be broth.
Giblet gravy is truly the best sauce of the holiday season because it is made from the best parts of the turkey.
Make it ahead of time.
You can make giblet gravy early for the sake of saving time however, if you decide to do this you have 2 choices.
#1 You can roast some vegetables the giblets and turkey neck together (make sure giblets get tender). Replace drippings with another fat such as butter or oil and use packaged chicken broth.
#2 The second choice is to cook the bird early so that the sauce can be made.
The holiday time of the year you really need to plan as far ahead as possible but I think I would consider preparing many other things ahead of giblet gravy.
Skim fat from broth and add to sauce pan. Heat fat over medium-high heat then saute vegetables until tender. Add flour and cook until lightly brown. Stir constantly.
Add flour and stir until flour is light to medium brown in color. Be careful not to burn. Add broth and continue stirring until all flour mixture is dissolved and gravy is smooth.
Simmer on medium-low heat until gravy reaches desired thickness. Then add chopped giblets and let simmer slowly for another 3 minutes. Salt and pepper to taste.
Serving Size 3oz
- Amount Per Serving
- Calories 56
- Calories from Fat 36
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Cholesterol 26mg9%
- Sodium 352mg15%
- Total Carbohydrate 2g1%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Make sure that you stir the flour and fat mixture until brown but not burnt.
Have your broth close by because sometimes the fat and flour mixture also known as (ROUX) can turn quickly.
If you see this happening pour broth into pot. Be careful not to pour to fast or it may splash back on you.
Do not touch or splatter (by stirring) roux it really burns if it gets on you.