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Giblet Gravy
Makes 4 cups
Prep: 10 min.;
Cook: 1 hr., 5 min.
We used egg yolks and flour as thickeners in this luscious recipe. Giblets and neck from 1 turkey
4 cups water
1/2 cup butter or margarine
1 small onion, chopped
1 celery rib, chopped
1 carrot, chopped
1/4 cup all-purpose flour
2 egg yolks
1/2 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
Garnish: fresh parsley sprig
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Melt butter in a large, hot skillet; add vegetables, and sauté. Add flour, stirring constantly until smooth and combined.
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Add reserved broth, whisking constantly, until thickened. Proceed with recipe as directed.
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Bring giblets, neck, and 4 cups water to a boil in a medium saucepan over medium heat. Cover, reduce heat, and simmer 45 minutes or until tender. Drain, reserving broth. Chop giblets and neck meat, and set aside.
Melt butter in a large skillet over medium heat; add chopped vegetables, and sauté 5 minutes. Add flour, stirring until smooth. Add reserved broth; cook, stirring constantly, 10 minutes or until thickened. Reduce heat to low. Remove vegetables using a hand-held, wire-mesh strainer, and discard, leaving gravy in skillet.
Whisk together egg yolks and half-and-half. Gradually stir about one-fourth of hot gravy into yolk mixture; add to remaining hot gravy. Add giblets and neck meat; cook, stirring constantly, 4 to 5 minutes or until a thermometer registers 160°. Stir in salt, pepper, and seasoning. Serve immediately. Garnish, if desired.
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