TURKEY GIBLET GRAVY
Steps:
- For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
- Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
- Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
- For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
- Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
- Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
- Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
- Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.
GIBLET GRAVY
My mother has made this old-fashioned giblet gravy every Thanksgiving for as long as I can remember! It is delicious with turkey and mashed potatoes. Start making this while the turkey is cooking since it requires about two hours of simmering.
Provided by Tikeren
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Cut turkey neck in half. Set liver aside.
- Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
- Mix flour and butter together to form a thick paste.
- Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 8.4 g, Cholesterol 64.3 mg, Fat 12.9 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 496.7 mg, Sugar 1.9 g
GIBLET STOCK FROM TURKEY OR CHICKEN OR ?? FOR SOUP OR GRAVY
You can use this recipe for chicken or turkey stock for soup or gravy. I like the extra wing added to my stock. But it's not necessary.Cook time between 1 1/2 -2 hours. If cooked down less then 3 cups add water.I like to leave the skin on the onion it gives it a darker richer color.
Provided by Rita1652
Categories Stocks
Time 2h5m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the wing, neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, sage,garlic, bay leaf and peppercorns.
- Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour.
- Add liver and continue to cook at a bare simmer for an additional 30 minutes.
- Strain the stock through a fine sieve into a bowl.
- There should be about 3 cups of stock.
- Reserve the turkey wing, liver, neck and remaining giblets.
- Chop the giblets finely and shred the meat from the wing for the gravy or soup.
AWESOME TURKEY GIBLET STOCK
This recipe is used to make Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple and Cranberry Stuffing--or your favorite gravy. To make life easy on Thanksgiving Day, prepare this stock in advance. (Note: This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use).
Provided by Stacy M. Polcyn
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h45m
Yield 1
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
- Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 26.6 g, Cholesterol 688.1 mg, Fat 10.7 g, Fiber 5.9 g, Protein 49.7 g, SaturatedFat 3.2 g, Sodium 334.6 mg, Sugar 8.2 g
GIBLET STOCK
Giblets, which are the heart, gizzard, and liver of turkeys and other fowl, along with the neck, can be used to make a rich stock for homemade gravy. The liver should be cooked separately before being added to the stock, or it will make it too bitter. To save time, you can make this stock while your turkey is roasting.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Trim any fat or membrane from the giblets. The liver should not have the gallbladder (a small green sac) attached. If it is, trim it off carefully, removing bits of the liver if necessary. Do not pierce the sac; the liquid it contains is very bitter. Rinse giblets and neck, and pat dry.
- In a medium saucepan, melt 3 tablespoons butter over medium heat. Add onion, celery, and leek. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add salt and pepper, and cook 1 minute more.
- Add the water, bay leaf, gizzard, heart, and neck (do not add the liver). Bring to a boil over medium-high heat, and reduce to a full simmer. Cook until gizzard is tender when pierced with a paring knife, about 45 minutes. Transfer gizzard, heart, and neck to a plate, and set aside. The liquid should be released to about 3 cups; if not, raise the heat, and cook 10 to 15 minutes more.
- Meanwhile, finely chop liver. Melt remaining tablespoon butter in a small skillet over medium-low heat. Add liver, and cook, stirring constantly, until it no longer releases any blood, 3 to 4 minutes. Transfer to a plate, and cover with plastic wrap. Refrigerate until ready to use.
- Strain stock through a fine sieve into an airtight container, discarding bay leaf; let stand until grease rises to the top, and skim off with a large spoon. Finely chop gizzard and heart, and pull meat from neck; add to stock along with reserved liver. Refrigerate until ready to use.
CREAMY GIBLET GRAVY
Learn how to make gravy using your own giblet stock! Thickened with cream and flavored with pan drippings, it's a great addition to your Thanksgiving table.
Provided by Food Network
Categories condiment
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Giblet Stock: In a stock pot, combine the giblets, neck, water, onion, celery, carrot, bay leaf, and thyme. Over high heat, bring to a simmer, then reduce the heat to medium-low. Simmer, uncovered, until the stock is flavorful, about 2 hours. Strain stock through a fine-mesh strainer and into a large bowl, reserving the giblets and discarding the neck. Finely chop giblets and set aside. Set stock aside to cool.
- Place the roasting pan with the turkey drippings across two burners over medium heat. Stir with a wooden spatula, scraping up any browned bits, or "fond," from the bottom of the pan; if necessary, add water to help deglaze the pan. Strain the liquid from the pan through a fine-mesh strainer set over a bowl. Set aside to allow the fat to rise to the top.
- Gravy: First, make a roux. In a saucepan over medium-high heat, add 2 tablespoons of the fat from the strained drippings. Sprinkle in the flour and whisk until the flour is incorporated and no longer raw, 1 minute. Now add the stock, about a ½ cup at a time, whisking continuously and making sure it's completely absorbed before adding more. Small additions of liquid and continuous whisking are the keys to smooth gravy. Whisk in the pan drippings, then taste and adjust seasoning as needed.
- Finally, add cream and chopped giblets; stir, taste, and adjust seasoning again. Keep warm until ready to transfer to gravy boat or bowl.
GIBLET STOCK
Yield Makes 5 1/2 cups
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Pat neck, heart, gizzard and wing tips dry; add to pan and sauté until evenly browned, about 15 minutes. Add carrots, celery, onions, marjoram, thyme and bay leaves. Reduce heat to low, cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add 5 1/2 cups chicken broth, Sherry, cinnamon stick, cumin and coriander. Bring to simmer, cover partially and cook 1 hour to blend flavors, stirring occasionally. Strain turkey stock; discard solids in strainer. Spoon off fat. Season stock to taste with salt and pepper. Add more chicken broth if necessary to equal 5 1/2 cups liquid. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)
GIBLET GRAVY I
My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.
Provided by Mary48
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
- Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
- Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g
GIBLET STOCK
Turkey giblets are edible when properly prepared and are the secret to a flavorful gravy. Use this easy recipe for our Perfect Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is, trim off carefully, removing part of the liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.
- In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
- Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.
- After 45 minutes of simmering, the liquid should reduce to about 2 1/2 cups. If it has not, increase the heat and cook another 10 to 15 minutes.
- Strain broth. Chop gizzard and heart very fine and add to strained broth along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.
TURKEY GIBLET STOCK
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Onion turkey Thanksgiving Celery Carrot White Wine Winter Simmer Gourmet
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.
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