Giblet gravy
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Giblet gravy
  Gravy    Condiments  
Last updated 6/12/2012 1:01:21 AM. Recipe ID 24643. Report a problem with this recipe.
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      Title: Giblet gravy
 Categories: Condiment, Ceideburg 2
      Yield: 2 Servings
 
           Giblets and neck from turkey
    1/4 c  Butter
    1/4 c  Flour
           Salt and freshly ground
           -pepper
 
  Place giblets and neck from turkey in a saucepan and cover with water.
  Bring to a boil, then reduce heat and simmer for 20 to 30 minutes.
  Drain giblet stock and reserve.  Cut giblets in small cubes and
  reserve.
  
  When turkey is done and removed from roasting pan, add at least 1 cup
  water to the pan.  Blend water with drippings, stirring and scraping
  with a wooden spoon to loosen any browned bits that my have stuck to
  bottom of pan.  The water and pan drippings together should equal 2
  cups. Reserve this liquid.
  
  In a saucepan, melt butter.  Whisk in flour and cook over medium heat
  until golden brown.  Stir in reserved giblet stock and liquid from
  pan drippings. Stir constantly until thickened, to avoid lumping.
  Season with salt and pepper, stir in giblet cubes and serve with
  roast turkey.
  
  Makes 2 cups.
  
  Posted by Stephen Ceideberg; December 13 1991.
 




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Recipe ID 24643 (Apr 03, 2005)

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