Creamy Giblet Gravy
Prep Time:
20 minutes
Cook Time:
140 minutes
Servings:
6
Makes about 2 cups.
Included here is a simple recipe for turkey stock, yielding about 4 cups. To produce a more flavorful stock, heat a little vegetable or olive oil in the saucepan and brown the giblets and neck before adding the herbs, vegetables and water. The gravy recipe requires only 2 cups of stock, but you can refrigerate the rest to use for other Thanksgiving recipes, such as the savory dressing.
Ingredients:
For the stock:
- Giblets (except liver) and neck from a
fresh turkey - 1 bay leaf
- 2 fresh thyme sprigs
- 2 fresh flat-leaf parsley sprigs
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 5 cups cold water
For the gravy:
- Pan drippings from roasted turkey
- 3 Tbs. all-purpose flour
- 2 cups unsalted turkey or chicken stock
- 1/4 cup heavy cream
- Salt and freshly ground pepper, to taste
Directions:
To make the stock, in a saucepan, combine the giblets and neck, bay leaf, thyme, parsley, onion, carrot, celery and water. Set the pan over high heat, bring to a simmer and reduce the heat to medium-low. Simmer, skimming the surface to remove any foam, until the stock is flavorful, about 2 hours.
Strain the stock through a fine-mesh sieve set over a heatproof bowl; reserve the giblets and discard the neck. Let the stock cool to room temperature, then cover and refrigerate until ready to use. When the giblets are cool enough to handle, chop them finely and refrigerate until ready to use.
To make the gravy, set the roasting pan with the turkey drippings over medium heat. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. When the browned bits have been loosened and the liquid has nearly evaporated, after 3 to 5 minutes, pour off and discard all but 2 Tbs. of the fat. Whisk in the flour until smooth and blended, then cook for about 3 minutes. Add the stock and cream and whisk until smooth. Bring to a boil, stir in the reserved giblets and cook, whisking constantly, until the gravy is thick enough to coat the back of a spoon, 8 to 10 minutes. Season with salt and pepper. Keep warm until ready to serve.
Strain the stock through a fine-mesh sieve set over a heatproof bowl; reserve the giblets and discard the neck. Let the stock cool to room temperature, then cover and refrigerate until ready to use. When the giblets are cool enough to handle, chop them finely and refrigerate until ready to use.
To make the gravy, set the roasting pan with the turkey drippings over medium heat. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. When the browned bits have been loosened and the liquid has nearly evaporated, after 3 to 5 minutes, pour off and discard all but 2 Tbs. of the fat. Whisk in the flour until smooth and blended, then cook for about 3 minutes. Add the stock and cream and whisk until smooth. Bring to a boil, stir in the reserved giblets and cook, whisking constantly, until the gravy is thick enough to coat the back of a spoon, 8 to 10 minutes. Season with salt and pepper. Keep warm until ready to serve.
Makes about 2 cups.
Wheatleigh, Lenox, Massachusetts
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