I’m back and sharing my giblet gravy recipe to lace your turkey and mashed potatoes. This sauce is delightfully rich and creamy, yet has little fat in it. There is nothing like homemade gravy during turkey day. Start by dragging out those giblets and neck. We’re going to make our own stock that takes minutes!
I purchase my Herbs De Provence from my local bulk health food store, Loves. This gem costs just a bit over $1 for a full ounce that smells heavenly. If you can’t find this blend locally, you can make your own Herbs De Provence . These herbs can be used on poultry and other roasted meats. Your kitchen will bring on an all new air when these spices are engaged.
Giblets from turkey
Neck from turkey
1 Bay Leaf
1 tsp. Herbs De Provence
3 cups of water
1 cup of turkey drippings (when bird is removed)
1/3 cup cold water
3 tab. cornstarch
Salt and Pepper
Cook turkey neck and giblets in water, herbs, salt, and pepper to taste. Let mixture slow simmer for 1 hour. Strain and take out neck and giblets. Chop giblets and replace in broth. Put neck aside for later consumption. Mix water with cornstarch and add to simmering broth with giblets. Take 1 cup of turkey drippings and remove fat with spoon. Put into giblet gravy that is still simmering. Taste and season with more salt and pepper until desired results are attained. Serve immediately.
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