Ingredients and Weight:
- Turkey giblets (neck, heart, gizzard, and liver): 1 pound
- Onion: 1 large, chopped
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- All-purpose flour: 1/4 cup
- Poultry stock: 4 cups
- Salt and black pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, brown the giblets over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Sprinkle in the flour and stir to coat the vegetables.
- Gradually whisk in the poultry stock until smooth.
- Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until thickened.
- Season with salt and black pepper to taste.
Nutritional Information:
- Calories: 160 per 1/2 cup
- Fat: 10 grams
- Protein: 10 grams
- Carbohydrates: 12 grams
Dish Characteristics:
- Rich, flavorful, and umami-rich
- Pairs well with roasted turkey, mashed potatoes, and stuffing
- Makes a special occasion dish
User Comments:
- "This gravy is the best I've ever had! It's so rich and flavorful."
- "I'm not a big fan of giblets, but this gravy changed my mind."
- "It's easy to make and elevates any Thanksgiving meal."
Special Precautions and Tips:
- If you can't find turkey giblets, you can substitute chicken giblets.
- Strain the gravy through a fine-mesh sieve to remove any lumps.
- Make sure to skim off any excess fat from the gravy before serving.
