make turkey giblet gravy
Giblet gravy offers a traditional flavor to a Thanksgiving or other holiday meal. Knowing make it isn't difficult and it allows you to make use of nearly every part of a roasted, fried or smoked turkey. Giblet gravy can be made from chicken in the same manner. Homemade giblet gravy will add extra flavor and texture to any meal that includes mashed potatoes, rice or any other food that goes well with gravy.
Instructions
1. Add the turkey gizzards, heart and liver, which is organ meat, to a medium-sized saucepan with about 3 cups of water. Add the turkey neck.Turn the stove on medium heat and cover the pan. Let it cook for 30 minutes.
2. Remove the gizzards, heart, liver and neck bone and place it on a plate to cool for 15 minutes. Dice up the organ meat and shred the meat you can remove from the neck bone using the knife and your fingers. Discard the bone pieces. Make the diced organ and neck meat pieces as small or large as you want.
3. Add 1 tbsp. of cornstarch to a separate 8 oz. cup of water and whisk it thoroughly to create a white cream.
4. Turn the stove to medium high and bring the remaining water used to boil the giblets to a boil. Add the turkey drippings, which are the juices and melted fat from a turkey. Alternatively you can use a store-bought turkey-flavored bouillon.
5. Stir in the cornstarch mixture. Whisk the mixture in the pan vigorously and continuously for about three minutes. This will create a thickened gravy. Once it starts to bubble, reduce the heat to simmer and add the turkey organ meat and neck meat. Stir the gravy vigorously for another two minutes. It can be served immediately.
Tags: organ meat, Giblet gravy, giblet gravy, gizzards heart, gizzards heart liver, heart liver, neck bone
