Giblet gravy recipe

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lsushelly

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No one is ignoring you. We just need some time. We had a gravy thread go rantard earlier.

It's just too soon.

Yep. Pretty much it.i don’t write it down, but you’ll cover the giblets and turkey neck with water. Bring to a boil, cut toa simmer and go for an hour or more. Add an egg or two for the last twenty minutes. Remove the meat. Cool and chop pretty fine.

To the broth (around 3 cups) add the chopped meat, add the eggs that you’ve chopped fine, and @ a cup or so of reserved dressing (unbaked). Bring to a simmer and reduce to the consistency you desire.Add a T or 2 of minced green onion. Adjust the seasonings to taste and that’s it.

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link?

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LINK

We take the giblets (gizzard, liver, heart and neck) and boil them in 3-4 cups of chicken stock with a half stalk of (chopped) celery, half of a carrot(left whole) and a small onion (chopped). Cook the ingredients with salt and black pepper to taste. If you like, add half of a clove of garlic (fine mince). Bring to a boil, then reduce heat to a low simmer, add a lid and simmer for two hours.

While the simmer is going on, boil two eggs, peel and set aside in water.

When the simmer has completed, remove all of the meat and the carrot. Taste the stock for seasoning and add salt, black pepper and garlic powder (if desired) to taste.

Thin slice the liver and gizzard and return them to the broth. We usually discard the heart, but slice it and add, if desired. Pull as much of the meat as possible from the neck and return that to the stock.

Mix two heaping tablespoons of cornstarch in three Tablespoons of water and stir 1/4 of it into the stock after adding the thin sliced meat. Simmer for a couple of minutes, check for thickness and add another 1/4, if desired, stir and check and if desired add another 1/4. It usually does not take thee full 2 heaping Tablespoons of corn starch to get a nice thick gravy.

When you are happy, turn off heat slice the eggs (1/8 inch thick slices) and add the egg slices. Try to complete the last steps (cornstarch and eggs) just before using the Giblet Gravy.

It will keep a few days (sealed container) in the refrigerator and will reheat in the microwave. It will make a pretty good base for a turkey carrot boiled potato and English pea soup the day after Thanksgiving, but we hardly ever have any left after eating the leftover dressing, with giblet gravy, then heated in the microwave.


Now I will dream about giblet gravy tonight, which is not exactly a bad thing.

I see multiple people adding eggs. Is this a LA area thing? I've never actually heard of adding eggs to giblet gravy.

...and in the interests of not having another gravy war, I'm not saying adding eggs is a bad thing, just that I've never heard of it.

adding eggs....


Mississippi thing?


edited to add:

I thought about it and decided it is what one grows up enjoying, like always having sweet potatoes cooked with your possum.