Classic Giblet Gravy

1. 1

   Saute the celery and onions in 2 tablespoons of butter in a medium stock pot over high heat.

2. 2

   Add fresh herbs, chicken stock and giblets except for the liver you don't want to cook the liver in the stock because it tends to make for a slightly bitter gravy.

3. 3

   Bring the stock to a boil, then reduce and simmer for 45-60 minutes.

4. 4

   Meanwhile, clean all fat from the liver and make sure to remove the gall bladder if it is still intact.

5. 5

   Finely mince the cleaned liver, then saute in two tablespoons of butter in a small saucepan over high heat.

6. 6

   Some blood will be released by the liver, continue to cook until that stops happening.

7. 7

   Remove from heat and reserve for later.

8. 8

   Strain the stock and return to the stock pot and return to a rolling boil.

9. 9

   In a small mixing bowl, combine the flour and water.

10. 10

    Whisk until there are no lumps.

11. 11

    (this can be done with warm water to make it a little easier).

12. 12

    Add in the turkey pan drippings (if you like), then the flour-water mixture a tablespoon at a time, whisking constantly until the gravy has thickened to the desired consistency.

13. 13

    Add in the reserved chopped liver and puree with a hand blender to make a smooth gravy.

14. 14

    You can also leave it un-blended if you like the texture with the chopped liver.

* Per serving · 4 servings · Values may vary.