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RECIPES FROM THE WORLD OVER -> PIONEER AND OLD FASHIONED RECIPES -> PERFECT GIBLET GRAVY
Post Info TOPIC: PERFECT GIBLET GRAVY
LESLIE ANN


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PERFECT GIBLET GRAVY
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While turkey cooks (or the day before), cover the giblets, wing tips and neck bone with 8 cups cold water.  Add 1 chopped onion, some chopped celery and parsley and simmer 2 hours.   STrain the broth and put aside for gravy.  Pick meat from neck and wing tips, chop giblets and meat fine.
  Pour turkey drippings into bowl and let stand a few minutes until fat rises to top.  Skim off fat into a saucepan for each 2 cups of gravy needed.  Allow about 1/4 cup per person.  The meat juice under the fat should be used as part of the liquid for the gravy.
  Set saucepan over low heat.  Blend in 3 tablespoons flour for each 3 tablespoons of fat and cook until bubbly, stirring constantly.  If desired, brown fat and flour slightly to give more color and flavor.  Remove saucepan from heat.  Stir in 2 cups liquid (meat juices, water from cooking vegetables, bouillion and or water) and stir until completely blended with fat-flour mixture.  Add chopped giblets.  Simmer gently, stirring constantly, for about 5 minutes.  Season to taste with salt and pepper and serve while hot.

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