| Turkey giblets (from whole turkey, thawed if frozen) |
| 2 | medium stalks celery, sliced (1 cup) |
| 1 | medium onion, sliced |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| Drippings from roasted turkey |
| About 1/4 cup chicken broth, if needed |
| 1/4 | cup Gold Medal® all-purpose flour |
| Salt and pepper to taste |
| 1. | In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking. |
| 2. | Drain giblet mixture, reserving broth and giblets. Discard celery and onion. |
| 3. | After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside. |
| 4. | Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper. |
| No change. |
|
| Go ahead and make the giblet broth ahead of time. Drain as directed, then cover and refrigerate the giblets and broth separately. |
|
| Any leftover gravy is great to serve over biscuits or open-face turkey sandwiches. |
Nutrition Information:
70 ( 50); 6g ( 1 1/2g, 0g); 45mg; 200mg; 3g ( 0g, 0g); 4g 10%; 0%; 0%; 4% 0 ; 0 ; 1/2 ; 1 0