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Giblet Gravy
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
10
3 Tbsp olive oil Giblets and neck from a 10 to 24 lb turkey
10 cups chicken broth
2 1/2 cups dry white wine
2 onions, peeled and quartered
4 carrots, sliced
1 3/4 cups celery, sliced
8 parsley sprigs
1/2 tsp dried oregano
2/3 cup cornstarch
2/3 cup water
Salt
Pepper
Method/Steps
1. Rinse giblets and neck. Heat oil in a large pan over medium heat. Sauté onions, carrots, celery giblets and neck for 5 minutes. Add wine and reduce by half. Add chicken broth and oregano; cover and bring to a boil. Reduce heat and simmer for 1 hour. Add liver and simmer for another 10 minutes.
2. Pour broth through a fine strainer into a bowl. Discard vegetables. Measure broth; there should be 8 cups. If you have more, bring to a boil to reduce; if you have less, add more chicken broth.
3. Blend cornstarch and water until smooth. Add to broth and stir over high heat until gravy is boiling, about 5 minutes. Scrape turkey drippings into gravy and stir until boiling. Add chopped giblets, if desired. Adjust seasoning, and pour into a serving bowl.