Gibletpangravy Recipes

Steps:

• Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
• Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

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.

Steps:

• Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
• Add onion; continue to sauté until softened, 3 to 4 minutes longer.
• Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
• Add stock and herbs, bring to boil, then adjust heat to low.
• Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
• Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
• When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
• Refrigerate giblets and broth until ready to use.
• While turkey is roasting, return reserved turkey broth to simmer.
• Heat butter in large heavy-bottomed saucepan over medium-low heat.
• Vigorously whisk in flour (roux will froth and then thin out again).
• Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
• Vigorously whisk all but 1 cup of hot broth into roux.
• Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
• Set aside until turkey is done.
• When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
• Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Return gravy to simmer.
• Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
• Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
• Stir giblets into gravy; return to a boil.
• Adjust seasonings, adding salt and pepper to taste if necessary.
• Serve with carved turkey.

Steps:

• Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
• Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
• Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
• Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
• Serve when very thick and flavorful.

Steps:

• To make giblet stock, combine giblets and water in saucepan; simmer 20 minutes.
• Remove giblets and chop finely.
• In separate saucepan stir together the fat and flour until blended.
• Stir in broth, giblet stock, salt and pepper.
• Simmer, stirring, 5 minutes until mixture thickens and no raw flour taste remains.
• Stir in chopped giblets.
• Cook 2 minutes until heated through.
• ***If not enough fat from drippings, add melted butter to equal 1/2 cup.

Steps:

• Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately. (If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator.) If there is less than 1/4 cup reserved fat, add melted butter.
• Straddle roasting pan across 2 burners. Add 1 cup giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute. Add to glass measure with remaining 3 cups giblet stock.
• Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using. Simmer sauce, whisking occasionally, 10 minutes. Season with salt and pepper.