Giblet Gravy - Martha Stewart |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This recipe goes with the Salt and Pepper grilled Turkey. From the Thanksgiving edition of Living 2007. Ingredients:
4 cups low sodium chicken broth (homemade or low sodium) |
2 cups water |
turkey neck, and |
turkey giblets, from salt & pepper grilled turkey |
pan dripping, from salt & pepper grilled turkey |
1/4 cup all-purpose flour |
2 large eggs, hard cooked and coarsely chopped |
coarse salt & freshly ground black pepper |
Directions:
1. Bring stock, water, and turkey neck and giblets to a boil in a sauce pan. Reduce heat, and gently simmer, uncovered for 30 minutes.
2. Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
3. Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
4. Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired and season with salt and pepper. Gravy can be refrigerated airtight for up to 3 days; reheat before using.
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