Giblet Gravy Recipe - Cooking Index
Giblet Gravy Recipe - Cooking Index
| Drippings from turkey roasting pan | ||
| 3 cups | 711ml | Water - up to 4 |
| 1 tablespoon | 15ml | Cornstarch - approximately |
| Neck & liver from the turkey | ||
| Hard boiled egg | ||
| Salt and pepper |
Include the neck and liver in with the roasting pan during the last 30-45 minutes of turkey-cooking time. While the turkey is resting, deglaze the roasting pan with water.
We usually prepare this in a small (1 quart?) sauce pan, so use a couple of cups of water to deglaze. Pour the juices into the sauce pan. Dissolve a large soup-spoonful of cornstarch into more water and add to the juices.
Slice the liver and shred the neck meat and add to the future gravy. At this point it can simmer, covered, for quite a bit, while the rest of the meal is being prepared. 5-10 minutes before serving, add a sliced hard boiled egg and taste for salt & pepper.
Source:
Alisa Norvelle
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