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Categories:Viewed: 142 - Published at: 2 years ago
Ingredients
- giblets and neck from turkey
- 1 celery stalk, cut up
- 1 bay leaf
- 1 onion, peeled and thinly sliced
- 1 small carrot, pared and cut up
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. roast turkey drippings
- 1/2 c. all-purpose flour
Method
- Wash giblets and neck very well. Refrigerate liver until ready to use. Place giblets (except liver) in medium saucepan with neck, celery, bay leaf, onion, carrot, 1/2 teaspoon salt, black pepper and 6 cups water; bring to boil. Reduce heat; simmer 2 1/2 hours or until giblets are tender. Add liver; simmer 15 minutes longer. Strain broth, pressing vegetables through sieve along with broth. Measure; add water to make 5 cups. Chop giblets coarsely; set aside. When turkey has been removed to platter, pour off drippings in roasting pan. Return 1/2 cup drippings to pan. Stir in flour to make a smooth mixture; brown it slightly over low heat, stirring to loosen any brown bits in pan. Remove from heat. Gradually stir in broth. Return to heat; bring to boil, stirring. Add 1/2 teaspoon salt, pepper and giblets; simmer 5 minutes.
