Giblet Gravy

 

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 Progresso® chicken broth (from 32-oz carton), 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.