Moms Giblet Gravy

1. 1

   boil neck and giblets in water cook on low simmer cause you need fat from turkey to make gravy anyway

2. 2

   you may need to add more water because meat has to come off the bone on the neck and gizzard must be tender so simmer about an hour at least.

3. 3

   debone neck

4. 4

   it just peels off when done

5. 5

   and slice gizzards into small chunks

6. 6

   i always eat the liver because im the only one that likes it lucky me lol. otherwise cut into small chunks too

7. 7

   save to add to gravy.

8. 8

   with fat from drippings cook flour salt and pepper in skillet until light brown make kinda a roux so the ratio of fat to flour is right this you have to stir so doesnt burn

9. 9

   add stock from giblets

10. 10

    and stir like crazy to get flour surrounded by water

11. 11

    and neck meat and giblets

12. 12

    and stir like crazy add canned milk.

13. 13

    and simmer until as thick as you like.

14. 14

    cook gravy on low cook for about 15 minutes.

15. 15

    the longer you cook gravy the better

16. 16

    gets rid of raw flour taste

17. 17

    season the way you like.

18. 18

    you have to stir every so often the thicker the gravy the more often you stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.