Turkey Giblet Cream Gravy
Turkey gravy is a make or break side dish for Thanksgiving. Gravy ties all your dishes together and is the 2nd most important dish, second only to the turkey.
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 hours |
| Servings |
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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
Ingredients
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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.
- Serve hot.
