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Giblet Gravy |
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Posted: 01 December 2010 at 10:23 |
I have been making this gravy for Thanksgiving for many years. It is actually a recipe that Graham Kerr made on an old, old episode of "The Galloping Gourmet" that I caught in reruns late one night and have modified slightly. We used to throw the giblets out and just make the turkey until we made this gravy, around here everyone thinks it's the best part of the meal. It makes a lot of gravy and I use the leftover along with the leftover turkey to make turkey pot pies which are also a hit.
Unfortunately, I didn't think about posting this until after I had made it so I don't have any pictures but anyone familiar with making gravies should have no problems making it. Giblet Gravy Turkey giblets (liver, gizzard, and neck) 1 onion 2 carrots 2 stalks of celery with leaves 1 garlic clove 1/2 teaspoon black peppercorns 4 bay leaves 4 cups of water (or enough to cover everything) 1 1/2 cups of red wine (I use merlot) There is no need to peel the onion, garlic, or carrots, just rinse them off along with the celery. Quarter the onion and smash the garlic with the side of your knife. Break the celery stalks and the carrots into a few pieces each or chop coarsely. Place the vegetables along with the other ingredients into a stock pot, if 4 cups of water isn't enough to cover everything then add enough to cover. Bring to a boil then turn down the heat, cover, and simmer for 2 hours. When done simmering, strain it and discard the vegetables and spices retaining the stock and giblets. Place the stock back in the pan and reduce to approximately 1 1/2 cups. When the stock has reduced turn off the heat and set it aside. Once the giblets have cooled pick the meat from the neck and dice it very finely. The gizzard will have a bit of clear colored sort of gristle that you will want to slice off and discard then slice the gizzard and dice it very finely. Dice the liver very finely as well. Set aside. When the turkey is done skim the fat from the drippings and add the stock from the giblets to the drippings. Put over heat and thicken with either flour or cornstarch as you would any other gravy, flour has more thickening power but can be more difficult to use and cornstarch will yield a clearer gravy. If using flour you can either mix it with a bit of the cooled giblet stock or with some of the fat skimmed from the drippings. Once the gravy is thickened, add the diced giblets, stir well, adjust the seasoning, and serve. If you make this once, you won't ever be throwing the giblets away again. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Damn you Andy....my stomach is growling just reading that recipe. And i have always loved Graham Kerr....didn't you like the little anecdotes that he used to tell on every show?
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Yes, he is great, one of my favorites. We could do with a few more Graham Kerrs and a few less Rachael Rays if you ask me. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Hmmmmmmm..... Rachael Ray standing next to The Neeleys, and me with only one 7.62 round. Decisions, decisions, decisions!I was really, really good with my sniper rifle, but probably not that good LOL
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Oh gee, I had forgotten about those two idiots, The Neeleys. If you lined the three of them up side by side and used a solid you might be able to get away with just one round.
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Guests
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Boy oh boy, I do love giblet gravy and this one looks fantastic! Thanks for sharing it
I hot linked it to our Thanksgiving Holiday thread so it is a keeper!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Thanks, John!
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