GIBLET GRAVY
Provided by Ree Drummond : Food Network
Time 50m
Yield 16 servings
Number Of Ingredients 5
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.
PAULA DEEN'S GIBLET GRAVY
Make and share this Paula Deen's Giblet Gravy recipe from Food.com.
Provided by KathyP53
Categories Sauces
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring stock and giblets to a boil.
- Add bouillon and reserved stuffing mixture.
- Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
- Meanwhile, saute mushrooms until browned in butter.
- Add mushrooms to gravy with egg.
- Salt and pepper, to taste.
Nutrition Facts : Calories 75.1, Fat 5.5, SaturatedFat 3, Cholesterol 38.1, Sodium 243.1, Carbohydrate 4.8, Fiber 0.5, Sugar 0.9, Protein 2.2
PAULA DEEN'S THANKSGIVING STUFFING AND GRAVY
Make and share this Paula Deen's Thanksgiving Stuffing and Gravy recipe from Food.com.
Provided by bigg7g
Categories Thanksgiving
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Stuffing:.
- Preheat oven to 350 degrees F.
- Crumble oven-dried bread into a large bowl. Add rice and saltines.
- Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
- Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
- Giblet Gravy:.
- Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.
Nutrition Facts : Calories 1138.3, Fat 46.1, SaturatedFat 16.6, Cholesterol 238.7, Sodium 2688, Carbohydrate 134, Fiber 6.3, Sugar 14.8, Protein 44.1
GIBLET GRAVY
Number Of Ingredients 8
Steps:
- Bring stock to a boil along with giblets and the meat that has been removed from the neck. Add bouillon cubes and raw stuffing mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste, and add sliced boiled egg. Serve with hen.
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