Giblet Gravy

Make this gravy with our salt-and-pepper grilled turkey.

  • Servings: 12
Giblet Gravy

Photography: Anna Williams

Source: Martha Stewart Living, November 2007

Ingredients

Directions

  1. Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.

  2. Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.

  3. Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.

  4. Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.

Cook's Notes

Gravy can be refrigerated airtight for up to 3 days; reheat before using.

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