do anyone have a good ol' fashion giblet gravy recipe?

Answer 1

"Giblet Gravy" - 4 cups

Reserved giblets and neck from turkey
1/2 cup chopped celery
1/2 cup chopped onion
1 tsp. salt
Water
Pan drippings from roast turkey
6 tbsp. all-purpose flour

1) While turkey is roasting, in 2-quart saucepan combine giblets, neck, celery, onion and salt. Add water to cover; over high heat, heat to boiling.
2) Reduce heat to low; cover and simmer 1-2 hours until giblets are tender. With slotted spoon, remove neck and giblets. Strain broth; discard celery and onion. Chop neck meat and giblets; set aside.
3) When turkey is done, pour pan drippings into 4-cup measure; let drippings stand until fat separates from meat juice.
4) Skim 1/3 cup fat from drippings; pour fat into 2-quart saucepan and set aside. Discard any fat remaining on drippings. Add strained giblet broth to drippings; add water if necessary to make 4 cups. Pour broth mixture into roasting pan; stir to loosen browned bits.
5) Stir flour into fat in saucepan. Over medium heat, cook until lightly browned and bubbling, stirring constantly; gradually stir in broth mixture. Cook until mixture boils, stirring constantly. Stir in reserved meat and giblets; heat through.

Answer 2

Being a Southern Belle I have lots of them; however, I will start with a really easy one that will never fail you. Try this: Put two cans of cream of chicken soup in a sauce pan. Add about 3/4 cup of chicken broth. Stir in 1 Tablespoon (or more) of red pimentos, finely chopped. Then comes the secret: if you are looking for a giblet gravy recipe, you probably will be making some stuffing (we call it dressing in the South). Stir about 1/4 cup of the unbaked dressing mixture into the soup mixture. Heat gently and serve with turkey and dressing. You may also add some chopped, drained mushrooms and a bit of finely minced hardcooked egg. Sounds wierd, but I promise you it is good. Thin it some if desired with more broth. TIP: THis "mock gravy" sauce is quite good over steamed broccoli. Pour it over the broccoli and top with cheese. Bake until brown and bubbly at 350.

Answer 3

i make my own giblet gravy every year. I take the giblets out of the turkey and put them in a sauce pan with about 2 cups of chicken broth, you can use bullion and water or whatever kind of stock you have, i chop 1/2 onion and add it, then i add 1/2 cup of butter or margarine to the mix. you can cut them up after you cook them. once the mixture reaches a boil i turn down the heat and let it simmer adding broth or water, if i have celery leaves and pieces left from the stuffing i chop them finely and add them also then i add a few sprinkles of sage or poultry seasoning to the mixture. i use this to baste my turkey when the turkey is done i put the liquid from the turkey roaster in a large sauce pan and add the chopped giblets and liquid from their sauce pan.------now for the gravy i put about two tablespoons of butter {or margarine} in a small bowl and add about 2/3 cup of flour-mix together till they are well mixed then add a little at a time stirring rapidly with a wire whisk. continue to add and whisk till the mixture thickens, add some salt and pepper to taste and it's done and just like my grandmother did it. it is wonderful.

Answer 4

Old-Fashioned Giblet Gravy Ingredients:

giblets (liver, gizzard, heart), neck, and wing tips
3 hard-boiled eggs, shelled, sliced thin
3/4 cup cooked cornbread dressing
cold water to cover giblets (or chicken stock to cover, if a richer gravy is desired)
1 teaspoon salt, divided
1 quart sweet milk
Fresh ground black pepper

Add 1/2 teaspoon salt to water or stock. Bring giblets quickly to boil. Cook until giblets are tender. Drain and reserve stock. Discard neck and wing tips. Coarsely chop up giblets and return them to the stock in a large saucepan. Bring to boil again. Stir in 3/4 cup cornbread stuffing and the hard-boiled egg slices. Add milk, a few grindings of black pepper, and the reserved 1/2 teaspoon salt. Turn gravy into covered container and refrigerate until ready to reheat for use later in day, or pour into a large gravy bowl for immediate serving while still hot.

This is a very thin giblet gravy, about the same consistency as the chicken stock and milk with which it is made. When serving, my family usually stirred up the gravy to get the cornbread stuffing thickener and other goodies from the bottom of the bowl before ladling a portion over their serving of cornbread dressing.

Old Fashioned Giblet Gravy

INGREDIENTS
3 tablespoons turkey drippings
3 tablespoons all-purpose flour
2 1/2 cups turkey stock
1/4 cup cooked turkey giblets, chopped
1/2 tablespoon chopped fresh sage
1/2 teaspoon ground black pepper
salt to taste
DIRECTIONS
Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Answer 5

GIBLET GRAVY RECIPE INGREDIENTS: *turkey giblets and neck *1 1/2 quarts water *2 chicken bouillon cubes *1 onion, quartered *1 medium carrot, quartered *2 ribs celery, with leaves *1 tsp salt *pepper, to taste *6 tablespoons flour *1/2 cup water *2 hard-cooked eggs, sliced or chopped *1/2 to 1 tablespoon Kitchen Bouquet browning and seasoning sauce
PREPARATION: Place the liver in a small bowl and place in refrigerator. Cover neck and remaining giblets with water in a pot. Add bouillon cubes, onion, carrot, celery, salt, and pepper. Simmer, covered, for 1 hour. Add liver and cook 15 minutes longer. Remove turkey to a warm serving platter and place turkey roaster with drippings on stovetop. Add 1 cup of the broth to drippings in turkey roaster. Bring to a boil, stirring well to loosen all brown bits from sides of pan. Degrease if necessary. Add about 2 more cups giblet broth, stirring to blend. Reduce heat. Make paste from flour and 1/2 cup water until very smooth. Add slowly to gravy mixture and continue to cook slowly, stirring constantly until slightly thickened. Remove giblets and chop. Add to gravy along with eggs. Adjust seasonings. If color of gravy is not dark enough, add up to 1 tablespoon of Kitchen Bouquet or Gravy Magic. Makes about 5 cups.
Good afternoon. Bye.

Answer 6

try www.allrecipies.com. If it's not on there, you're out of luck because you can find ANYTHING on there!