Perfect giblet gravy
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Perfect giblet gravy
  Sauces    Gravy    Lamb  
Last updated 6/12/2012 12:50:31 AM. Recipe ID 11949. Report a problem with this recipe.
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      Title: Perfect giblet gravy
 Categories: Sauces, Lamb
      Yield: 8 Servings
           Giblets, wing tips, and neck
           Bones from turkey
      2 qt Cold water
      1 lg Onion, chopped
      2    Ribs, celery, chopped
      3 tb Shopped parsley
           Fat can be poultry fat, ole
           Or butter
           Freshly ground pepper
  While turkey cooks (or the day before), cover the giblets, wing tips
  and neck bones with water in a large pot. Add onion, celery and
  parsley and simmer 2 hours. Strain broth and reserve for gravy. Pick
  meat from neck and wing tips; finely chop all giblets and meat. Pour
  turkey drippings into bowl; let stand a few minutes or chill in
  refrigerator until fat rises to the top. Skim off the fat.
                    THIS IS THE PERFECT GRAVY by Ann Criswell For each
  2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons flour and
  2 cups of liquid (meat juices or broth, vegetable juice, bouillon
  and/or water). Measure fat into saucepan. Over low heat, blend in
  flour; cook until bubbly, stirring constantly with a wire whisk. If
  desired, brown fat and flour slightly to give more color and flavor.
  Remove pan from heat. Stir in liquid and whisk constantly until
  blended with fat-flour mixture. Add chopped giblets. Summer gently
  about 5 minutes. Correct the salt and pepper to taste. Makes 8-1/2
  cup servings.

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Recipe ID 11949 (Apr 03, 2005)

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