Giblet Gravy

1. 1

   Rinse giblets and turkey neck; pat dry.

2. 2

   In a large saucepan, heat olive oil over medium-high heat for 2 minutes.

3. 3

   Add giblets, turkey neck, onions and garlic.

4. 4

   Cook until giblets are browned, 5 to 7 minutes per side.

5. 5

   Pour in about 1/2 cup of broth; scrape up brown bits from bottom of pan.

6. 6

   Add remaining broth and bay leaf, reduce heat to low and let simmer for 1 hour.

7. 7

   Remove giblets and turkey neck.

8. 8

   Remove meat from neck; chop with giblets and set aside.

9. 9

   Strain broth and discard vegetables and bay leaf.

10. 10

    Reserve broth.

11. 11

    Melt butter in same saucepan.

12. 12

    Sprinkle in flour and stir about 1 minute to form a roux (it will look like a paste).

13. 13

    Add broth a little at a time, stirring as you go.

14. 14

    Once broth is fully combined, add chopped giblets and meat; season with salt and pepper.

15. 15

    Mixture will thicken in about 3 to 5 minutes to gravy consistency.

16. 16

    Turn off heat.

17. 17

    Keep on stove top.

18. 18

    Warm over low heat when ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.