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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 0 |
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Recipes with Giblet Gravy |
Directions: In a medium, heavy pot, melt the butter and the olive oil over medium-high heat. Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes. Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft. Stir in the flour and cook, stirring for 1 minute.
Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan. Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain. Adjust seasonings with salt and freshly ground black pepper.
Ingredients:
163/5000 Pound(s) butter
1 Giblets, liver, and neck from 1 turkey
1 diced yellow onion
1/3 minced celery
1/3 peeled and minced carrot
2 Pound(s) peeled and minced garlic
87/2000 Pound(s) all-purpose flour
1/4 dry white wine
12 Ounce(s) chicken broth
1 sprig fresh thyme |
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