Ingredients:
- giblets and neck from a 10- to 24-lb. turkey, rinsed
- about 10 cups reduced-sodium chicken broth
- 8 parsley sprigs
Directions:
- In a 5- to 6-qt. pan over high heat, combine giblets, neck, 10 cups broth, the wine, onions, carrots, celery, parsley, marjoram, and 1 tsp. each salt and pepper. Cover and bring to a boil. Reduce heat and simmer until all giblets are very tender when pierced, about 1 hour.
- Toast flour in a large frying pan over medium-high heat, stirring, until deep golden brown and smells richly toasted (but not scorched), 12 to 15 minutes. Pour into a bowl.
- Pour broth through a fine strainer into a bowl, reserving pan. Discard vegetables (save giblets and neck if you like). Measure broth. If you have more than 8 cups, boil to reduce; if you have less, add more chicken broth.
- If using giblets and neck, pull meat off neck; discard bones. Finely chop meat and giblets.
- Whisk about 3 cups simmered broth into flour. Pour into the 5- to 6-qt. pan and add remaining broth.
- Scrape drippings free from roasting or grill drip pan; add to broth. Bring to a boil over high heat, stirring; lower heat and simmer, stirring often, about 5 minutes. Add giblets, if you like, and stir 1 to 2 minutes more. Season with salt and pepper to taste.
- Make ahead: Up to 1 day ahead, make through Step 5, cover, and chill. To reheat, add turkey drippings and warm over low heat, stirring often.
- Note: Nutritional analysis is per 1/3-cup serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19572.31 Kcal (81945 kJ) | ||
| Calories from fat | 8828.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 980.93g | 1509% | |
|---|---|---|---|
| Cholesterol | 7945.32mg | 2648% | |
| Sodium | 15235.67mg | 635% | |
| Potassium | 34277.95mg | 729% | |
| Total Carbs | 204.94g | 68% | |
| Sugars | 50.33g | 201% | |
| Dietary Fiber | 30.44g | 122% | |
| Protein | 2224.46g | 4449% | |
| Vitamin C | 75.2mg | 125% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 219.9mg | 1222% | |
| Calcium | 2354.1mg | 235% | |
| Amount Per 100 g | |||
| Calories | 129.66 Kcal (543 kJ) | ||
| Calories from fat | 58.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 1509% | |
|---|---|---|---|
| Cholesterol | 52.64mg | 2648% | |
| Sodium | 100.93mg | 635% | |
| Potassium | 227.08mg | 729% | |
| Total Carbs | 1.36g | 68% | |
| Sugars | 0.33g | 201% | |
| Dietary Fiber | 0.2g | 122% | |
| Protein | 14.74g | 4449% | |
| Vitamin C | 0.5mg | 125% | |
| Iron | 1.5mg | 1222% | |
| Calcium | 15.6mg | 235% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Split Pea and Barley Soup
Reduced-sodium chicken broth, Dried split peas and 7 more.. -
Vegetable Broth
Extra virgin olive oil and 9 more.. -
White Bean and Pasta Soup
Great northern beans, drained and rinsed, Chicken stock and 9 more.. -
Crown Roast of Pork with Onion and Bread-Crumb Stuffing
Onions, finely chopped (6 cups), Salt, Unsalted butter and 18 more.. -
Ham Hocks and White Beans
Onion, Water, Black peppercorns and 24 more.. -
Classic Gravy
Giblets, neck , and liver from a 10- to 30-lb turkey and 7 more.. -
Italian Vegetable Soup
Reduced-sodium chicken broth, Potato, peeled and cubed and 9 more.. -
Beef Stew with Herb Dumplings
All-purpose flour, Salt, Pepper and 18 more.. -
Homemade Italian Vegetable Soup
Reduced-sodium chicken or vegetable broth and 10 more.. -
Mussel Soup
Fresh flat-leaf parsley sprig, Fresh thyme sprig and 15 more.. -
Mother B's Potato Soup
Stalks celery (chop leaves ), Onions, Carrots, grated fine and 10 more.. -
Penne Strascicate
Diced onion, Carrot, diced, Celery, diced and 8 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
