Perfect Giblet Gravy
Yield
8 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
turkey giblets
|
* |
| 2 | quarts |
water
cold |
*
|
| 1 | large |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 3 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
turkey giblets
|
* |
| 2 | quarts |
water
cold |
*
|
| 1 | large |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 45 | ml |
parsley leaves
chopped |
|
Directions
While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot.
Add onion, celery and parsley and simmer 2 hours.
Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat.
Pour turkey drippings into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top.
Skim off the fat.
