Gravy Recipes

C.,

Truly EASY:

Giblet Gravy is that proverbial pot boiling on the back of the stove that makes everyone think something magic is happening... but it's so easy!

Start by boiling your turkey neck in a couple quarts water seasoned with poultry seasoning, salt and pepper. I like to add some whole garlic cloves as well.

Boil until the meat on the neckbone is done. Take the neckbone out and cool for a few minutes. Use fingers to finish deboning the neck and put the meat back in the broth.

Dice and add to water the following:
the turkey giblets
2-3 hard boiled eggs
2-3 stalks celery
1/2 onion diced fine

Using 1cup COLD water, stir in 1-2 tablespoons corn starch to make a thickening whitesauce. Stir into the broth. Let simmer until your gravy thickens. If it's thick enough you're good to go. If not, repeat process until your gravy is the desired thickness.

Enjoy!

My mother-in-law made the best giblet gravy ever, but she passed on before I ever got the recipe. :-( Her daughter, my sister-in-law, however, made a great gravy recipe at our family's Festivus celebration last year and I used it too for last Thanksgiving. It was a hit, and so very easy. I used this recipe with the turkey drippings for the gravy: http://allrecipes.com/Recipe/Easy-Turkey-Gravy/Detail.aspx. My husband always says it's good enough to drink. :-)

Bon Appetit and have a Happy Thanksgiving!

Blessings,
N.

After I put the turkey in the oven, I put the neck and giblets in a two quart saucepan with water. Then I chop celery (very fine, I usually use the small interior celery hearts and even the leaves). Simmer that on low almost the whole time the turkey is cooking. then I pull the meat off the neck and chop the giblets into small pieces (optional-I dont care for the giblets but my family loves them).

Use the drippings from the turkey, the neck meat and giblets, a little port wine (1/2 cup) and the water with the celery. Add a few tablespoons flour to a cup of cold water and slowly stir in to thicken.

Just cook your own, is always the best!!! Boil what's stuffed inside the turkey (gizzards, neck etc.), then mix a little butter and flour in a sauce pan (cook till it's golden yellow), then add the turkey (gizzards, neck) stock and mix with whisk, then add 1 can cream of chicken, season with salt and pepper and add 2 big spoonfuls of already cooked stuffing for texture....mmmm, so good!!! Happy Holidays!!

I have tried to make so many gravies and just can't find a good one either...so I buy mine! At Williams Sonoma they have a gravy mix in a jar and you just add drippings from the pan and milk. It is the best! My husband says it's the best turkey gravy he's ever had!

you may think mine sounds boring, but I stuff my turkey, cook it in a bag and just use the gravy the turkey creates in the bag.

I'm sure you will get a bunch of good recipes. This one is our family recipe and I learned it growing up and helping in the kitchen. It is rather loose recipe and you will need to taste it to make some decisions)

When you put on the turkey I put the neck, the giblets into a sauce pan with water over them. I put them on a low fire and let them simmer until eveything is done (all day is OK) Let cool and then bone out the neck meat and chop up the giblets. I personally don't like liver so I give that to the dogs. To thicken,you desolve two or
three spoons of corn starch in some cold water and add to the pan. If we are doing devil eggs I chop on at least one egg to add to the gravy, I'll add a spoon or two of the raw dressing just to add some flavor and texture, salt and pepper to taste.

You can add some more liquid from the turkey juice, or use canned broth (I prefer the turkey juice) Be sure to make a big pan full or you will run out. I put a couple of small pour pitchers of it one the table and everyone just pours their own.

Depending on amount you make you decide how much dressing to add and how much broth and how many eggs.

And one other country hint. When you cook your turkey, place it breast side down. Ii is not a pretty turkey but it is a moist and tender turkey. (we carve in the kitchen so pretty is not important to my crew)

Giblet gravy:
Start gravy with your seasoned grease and add flour
Small pieces of meat from turkey (whatever giblets are inside the turkey or buy liver or gizzard and cut up)
Small chopped peices of celery
two cut up boild eggs
small amount of chopped onions