Giblet Cream Gravy

Submitted by admin on Mon, 08/17/2009 - 22:31
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Summary

Yield14
RecipesChristmas - Sides

Description

Giblet Cream Gravy

Ingredients

  • Reserved turkey neck, heart and gizzard

  • 6 cups water

  • 3 1/2 cups canned low-salt chicken broth

  • 2 carrots, coarsely chopped

  • 1 onion, halved

  • 1 large celery stalk, chopped

  • 1 small bay leaf

  • 5 tablespoons butter

  • 5 tablespoons all purpose flour

  • 1/4 cup whipping cream

Instructions

While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.