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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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Something our family has used as long as I can remember, my daddy makes this every year. Ingredients:
turkey giblets |
1 turkey neck |
1 celery, chopped |
1 bay leaf |
1 onion, thinly sliced |
1 small carrot, cut up |
2 1/4 teaspoons salt |
4 whole black peppercorns |
1/2 cup turkey drippings |
1/2 cup flour |
1/4 teaspoon pepper |
6 cups water |
1 -2 hard-boiled egg |
Directions:
1. Wash giblets and neck place in med. sauce pan (except liver), celery, bay leaf, onion, carrot, salt & peppercorns along with water, bring to a boil.
2. Reduce heat, simmer, covered 2 1/2 hours or until tender. Add liver and simmer about 15 minutes longer.
3. Strain broth add water to make 5 cups.
4. Chop giblets and set aside.
5. Use turkey drippings along with the flour to make a smooth roux.
6. Brown it slightly over low heat.
7. Gradually stir in broth.
8. Return it to boil, reduce heat simmer for about 5 minute stirring.
9. Add giblets, salt & pepper simmer 5 minutes.
10. Garnish with sliced eggs.
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