“I got this recipe from one of my food mags several years ago. (I believe it was Bon Apitite)The prep time includes boiling the stock and giblets. I usually serve Honey-Brined Turkey with this, as was suggested in the magazine. You can find the recipe here in the "Zaar". That turkey and this gravy are delicious served together!”
READY IN:
2hrs 5mins
YIELD:
3-4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. While your turkey cooks, place giblets in large sauce pan.
  2. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celeryand bay leaf.
  3. Simmer over medium heatuntil stock is reduced to around 3 cups.
  4. (about 2 hours) Strain the stock into a bowl.
  5. Chop giblets.
  6. Set aside.
  7. Melt 5 T butter in large heavy saucepan over medium heat.
  8. Add 5 T flour and whisk 2 minutes.
  9. Gradually add turkey stock, cream and up to 1 cup of turkey pan juices.
  10. Simmer gravy until desired consistency, whisking occasionally.
  11. Add chopped giblets.
  12. Season to taste with salt and pepper.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: