| My Spice Rack |
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I have always enjoyed spicy foods and have always cooked with
a few of the basic spices, however, my wife helped open my eyes
to the world of spices. Now I experiment with a lot of different
things.
View My
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Spice Rack
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Giblet Gravy
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Catagory: Gravy
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Ingredents
Giblets and neck from turkey
Celery
Onion
Pan drippings from turkey
1/3 cup flour
2 eggs
1/2 can beef stock
1/2 can chicken stock
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Preparation
Cut up half the celery and onion. Place celery, onion, neck and giblets, except for liver, into pan. Wrap liver and place in refrigerater till needed. Add 1/2 can beef stock, 1/2 can chicken stock and salt. Bring to boil, reduce heat, cover and simmer for about an hour. Add chilled liver and simmer for another 20 to 30 minutes. Some people prefer not to use the liver, I'll leave it up to you, it is optional.
Remove neck and giblets from broth. Toss neck chop up giblets. Strain broth and toss vegetables. Cover and refrigerate giblets and broth till needed.
Boil 2 eggs and chop finely. Cut up rest onion and celery.
Drain 2 1/2 cups of broth from turkey once cooked. Put broth and flour in pan, add salt and pepper. Over low heat, stir until smooth. Add Giblets, broth from fridge, egg, celery and onion and heat about another 5 minutes on low heat.
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