Giblet Gravy - Reynolds Baking

Giblets and neck from turkey 2 ¼ tsp. salt
1 celery stalk, chopped 4 whole black peppercorns
1 bay leaf ½ c. turkey drippings
1 onion, thinly sliced ½ c. flour
1 carrot, chopped ¼ tsp. Pepper

Split the gizzard with a sharp knife and clean. Wash giblets very well under cold water. Refrigerate liver until ready to use.

Place the giblets (except liver) in medium sauce pan with neck, celery, bay leaf, onion, carrot, ½ tsp. salt, black peppers and 6 c. water

Reduce heat; simmer, covered 2 ½ hours or until giblets are tender. Add liver; simmer 15 minutes longer.

Strain broth pressing vegetables and broth through sieve. Measure, then add water to make 5 cups.

Chop giblets coarsely; set aside.

When turkey has been removed from oven, pour off drippings in roasting pan. Return ½ c. drippings to pan.

Stir in flour to make a smooth mixture; brown it slightly over low heat, stirring. Remover from heat. Gradually stir in broth.

Return to heat; bring to boiling, stirring. Reduce heat, simmer 5 minutes, stirring.

Add two teaspoons ( or to taste!!!) salt, pepper and the giblets; if a richer color is desired, add gravy coloring, simmer 5 minutes.

CWV Family favorite, the only gravy I can make consistently. I have learned to vary the amounts of veggies, using more than called for. Have whirled in the blender instead of sieving, all depends on my mood. I use a whisk and never have problems with lumps. Remember to cook the drippings and flour long enough to get rid of the flour taste.

Return to recipe page