Giblet Gravy (For Roast Turkey) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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When I make a roasted turkey, this is how I make my giblet gravy. There is never enough giblets when you only use the giblets from the turkey, so here is my WONDERFUL and EASY recipe. If you have a large turkey, you may want to double this recipe. Any left over gravy can be frozen for future use. NOTE: The person who wrote a bad review must have done something wrong or did not include the turkey drippings. Please disregard that review and try this gravy for yourself. If you have any questions, e-mail me: AlanLeonetti Ingredients:
1 (48 ounce) can turkey gravy (not campbell's) |
1 (1 lb) container chicken liver |
3/4 cup turkey drippings |
Directions:
1. In a large skillet, pour in the chicken livers with their juice. A container is approximately 1 lb.
2. Sautè the livers, turning them, until they are done.
3. Allow to slightly cool, and cut the livers into small, but not too small, pieces.
4. Place the gravy into a large pot.
5. Add the cut up chicken livers.
6. Heat, stirring every so often.
7. Add about 3/4 cup of the turkey drippings.
8. If you are wondering about seasonings, stop worrying. You do not need any seasonings, other than those already in the canned gravy, and the chicken livers along with the turkey drippings completes the taste.
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