Giblet Gravy?

Question

I can't find my mom's recipe! I know she boiled the giblets in salted water, chopped them up for the dressing. Then she used the liquid from the giblets along with the drippings from the turkey, chicken stock, salt and pepper, flour, etc ... but does anyone have the EXACT recipe? I drive my family insane every year having them come in the kitchen to test it. I would like just once to make it right the first time. Help Please and Happy Thanksgiving!

Answer 1

Giblet Gravy
INGREDIENTS:
giblets from 1 turkey or chicken
4 cups cold water
4 tablespoons butter
4 tablespoons flour
2 cups pan drippings or chicken broth
1/2 cup milk or half and half
1/2 teaspoon each salt and pepper
2 hard-cooked eggs, chopped
PREPARATION:
Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets.

Happy Holidays!!!!!

Answer 2

Well, I don't know your mom, so I don't have her exact recipe. But, I can tell you how to go about making giblet gravy from what you list above.

Start by cooking your giblets - cook them in a pot with a chopped onion, a stick of celery, a carrot , a few cloves of garlic, a bay leaf, and cover with water. Put on the lid and simmer it for an hour or so, stirring it now and then. When you're ready to make the gravy, strain the giblet juice and keep it warm on the stove.

Have all of the pan drippings, close at hand, and hot.

Put a little butter and a little of the pan drippings in a heavy metal bottomed sauce pan over medium heat. With a whisk, stir in about a 2 tablespoons of flour, sprinkling it while you stir. You're going to get a paste, and you're toasting the flour so it doesn't taste raw. Takes about a minute. Add a little more of the drippings, just a spoonful or two, and keep whisking, and add another couple tablespoons of flour. Keep whisking! Now all of this is going to depend on how much gravy you want to make, but figure about a tablespoon of flour for every cup of giblet stock. Toast that a bit, and when your paste seems nicely golden, now start drizzling in the drippings, stirring the whole time. Doing it this way will help you avoid lumps. Once you've got all the pan drippings successfully incorporated, without lumps, add in the giblet stock. Bring this to a boil, and then turn down the heat to simmer, and it should thicken fairly quickly.

What if your gravy turns out too thick? Thin it with a tiny bit of milk or water. And remember, it will get thicker as it cools.

Gravy too thin and in a hurry? Bring it just to the boil, and slowly pour in a mixture of 1 teaspoon of cornstarch dissolved in a few tablespoons of COLD water. This should thicken almost immediately.

Don't forget the salt and pepper!

Answer 3

don't forget to put in chopped hard boiled eggs.

Answer 4

my mom does one but totally different then ur mom's cuz we have the same mom...lol