Giblet Gravy – Home Style

Source: Adapted from several recipes

Comments: Using the giblets and vegetables to make a turkey stock is a great way to get the most flavor for the gravy and give it a rich turkey taste.

Turkey Giblets: neck, heart, gizzard
1 Tbls. olive oil (extra virgin)
2 stalks celery, roughly chopped
1 onion, roughly chopped
1 carrot, medium diced
1 cup white wine
1 cup Madeira (wine) or cream sherry
4 cups homemade turkey stock
6 whole black peppercorns
3 bay leaves
3 Tbls. all-purpose flour
Salt and freshly ground pepper to taste

To make turkey stock:
Heat olive oil in medium saucepan over medium-high heat. Add giblets and cook, stirring until browned on all sides.
Remove giblets and set aside.
Reduce heat to medium then add celery, carrot, and onion. Cook, stirring, until onions begin to brown, about 10 minutes.
Add white wine and Madeira then cook until reduced by half, about 15 to 20 minutes. Add stock, giblets, peppercorns, and bay leaf.
Simmer for 40 minutes. Strain and discard solids.

To make gravy:
Pour juices from the pan into fat separator and let separate for about 10 minutes.
Place roasting pan over medium heat, add turkey juices, reserving fat. Scrape bottom and sides with a wooden spoon to dislodge any brown bits.
Add 3 tablespoons turkey fat and flour, cook, stirring, until brown, about 2 minutes.
Whisk in strained stock, 1 cup at a time, until incorporated. Remove from heat and strain into saucepan.
Cook on medium-high heat, until gravy thickens, 10 to­ 15 minutes.
Season to taste with salt and pepper, serve.

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