|
|
| Creamy Giblet Gravy |
Hits: 20 |
|
| Date Added: |
February 29, 2008 |
| Calories: |
370 |
| Serves: |
0 |
| Prep. Time: |
0:00 |
| Category: |
Sides / Condiments, Sauces / Marinades |
|
|
| |
| Ingredients: |
=== STOCK ===
Giblets (except liver) and
neck from a fresh turkey
1 bay leaf
2 fresh thyme sprigs
2 fresh flat-leaf parsley sprigs
1 onion
1 carrot
1 celery stalk
5 cups cold water
=== GRAVY ===
Pan drippings from roasted turkey
3 tablespoons all-purpose flour
2 cups unsalted turkey or chicken stock
1/4 cup heavy cream
Salt
Freshly-ground black pepper
|
| Directions: one line for each direction. When saved the lines will be numbered. |
- To make the stock, in a saucepan, combine the giblets and neck, bay leaf, thyme, parsley, onion, carrot, celery and water. Set the pan over high heat, bring to a simmer and reduce the heat to medium-low. Simmer, skimming the surface to remove any foam, until the stock is flavorful, about 2 hours.
- Strain the stock through a fine-mesh sieve set over a heatproof bowl; reserve the giblets and discard the neck. Let the stock cool to room temperature, then cover and refrigerate until ready to use. When the giblets are cool enough to handle, chop them finely and refrigerate until ready to use.
- To make the gravy, set the roasting pan with the turkey drippings over medium heat. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. When the browned bits have been loosened and the liquid has nearly evaporated, after 3 to 5 minutes, pour off and discard all but 2 tablespoons of the fat. Whisk in the flour until smooth and blended, then cook for about 3 minutes. Add the stock and cream and whisk until smooth. Bring to a boil, stir in the reserved giblets and cook, whisking constantly, until the gravy is thick enough to coat the back of a spoon, 8 to 10 minutes. Season with salt and pepper. Keep warm until ready to serve.
- This recipe yields about 2 cups.
- Comments: Included here is a simple recipe for turkey stock, yielding about 4 cups. To produce a more flavorful stock, heat a little vegetable or olive oil in the saucepan and brown the giblets and neck before adding the herbs, vegetables and water. The gravy recipe requires only 2 cups of stock, but you can refrigerate the rest to use for other Thanksgiving recipes, such as the savory dressing.
Notes:
Recipe from Wheatleigh, Lenox, Massachusetts |
|
| Rating: () |
 |
|
Added On: February 29, 2008 |
|
| * Williams-Sonoma at http://www.williams-sonoma.com |
Post Your Comments You must be logged in to enter comments. SIGN UP! |
|
