Monday, December 24, 2007

Giblet Gravy

Giblet Gravy is a traditional accompaniment to any turkey dinner, especially during the holidays. This creamy, flavorful sauce can be spooned over turkey, mashed potatoes, dressing, stuffing, or rolls. I used cornstarch in this recipe to make it gluten free. The original recipe calls for flour dissolved in cold water, but the end result is nearly identical. Enjoy!

Giblet Gravy

Turkey giblets

5-6 cups water
1 cup evaporated milk
2-3 pats butter
1 TBS chicken bouillon
salt and pepper to taste
2 TBS cornstarch
1 boiled egg, chopped

Cover giblets and trimmings from turkey with 5-6 cups water and simmer for a few hours until the meat is tender. (Note: either discard or save the liver for last. If it cooks for more than 10-15 minutes, it will become bitter). Strain broth and reserve giblets for later.

Add milk, butter, and bouillon and bring to a simmer. Salt and pepper to taste.

Dissolve cornstarch in cold water until the lumps are gone. Add a little at a time while whisking until mixture is thickened. You might not need all of the cornstarch. Simmer for 5-10 minutes.

Add chopped giblets and boiled egg. Serve in a nice tureen with a ladle or gravy boat.

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1 comment:

Jess said...

I made gravy according to this recipe, but this year, I changed it around a bit. I substituted canned chicken broth instead of making my own broth from gibblets. I added twice the amount of cornstarch, and omitted the egg. It turned out pretty good!