Smoky Sage and Giblet Gravy Recipe

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Smoky Sage and Giblet Gravy
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Ingredients
12
Count
Nutrition
382
Calories
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Ingredients:

Directions:

  1. Rinse turkey neck, gizzard, heart and wing tips. Place in heavy large saucepan. Add broth, vermouth, carrot, onion, mushrooms, sage and peppercorns. Bring to boil over medium-high heat. Reduce heat to low; cover pan. Simmer until neck meat is very tender, about 2 hours 30 minutes.
  2. Meanwhile, place liver in heavy small saucepan; cover with cold water. Simmer over medium heat until firm to touch and cooked through, about 5 minutes. Drain.
  3. Strain broth into small bowl. Transfer neck, gizzard and heart to work surface; discard remaining solids. Carefully remove all meat from neck. Chop meat finely. Cut away any tough membrane from gizzard. Chop gizzard, heart and liver finely. Combine meats in medium bowl. Spoon fat off top of broth and discard. (Giblets and broth can be made 1 day ahead. Cover separately and refrigerate.)
  4. Gravy Baste the turkey occasionally with three to four cups of homemade or canned low-salt chicken broth. That will help to create the rich pan juices that go into the gravy.
  5. Pour roasting pan juices into medium bowl. Spoon fat off top; discard fat. Return pan juices to roasting pan and set pan over 2 burners. Simmer over medium-high heat 2 minutes, stirring with wooden spoon and scraping up any browned bits from pan bottom. Strain mixture from pan into 4-cup glass measuring cup; add giblet broth. If necessary, add enough canned broth to measure 4 cups liquid or transfer giblet broth mixture to medium saucepan and boil until reduced to 4 cups liquid.
  6. Cook bacon in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels; drain. Discard all but 4 tablespoons drippings from skillet. Add flour. Whisk over medium heat until roux is golden brown, about 3 minutes.
  7. Whisk in giblet broth mixture. Bring to a boil, whisking occasionally. Reduce heat to medium-low. Mix in vermouth and sage. Simmer until thickened to desired consistency, about 10 minutes. Add chopped meats to gravy. (If desired, chop some or all of the bacon and add to gravy.) Simmer until heated through, about 2 minutes. Season gravy with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 381.94 Kcal (1599 kJ)
Calories from fat 223.67 Kcal
% Daily Value*
Total Fat 24.85g 38%
Cholesterol 39.1mg 13%
Sodium 752.46mg 31%
Potassium 336.44mg 7%
Total Carbs 20.03g 7%
Sugars 2.06g 8%
Dietary Fiber 1.84g 7%
Protein 11g 22%
Vitamin C 2.5mg 4%
Vitamin A 0.2mg 5%
Iron 0.4mg 2%
Calcium 35.4mg 4%
Amount Per 100 g
Calories 119.76 Kcal (501 kJ)
Calories from fat 70.13 Kcal
% Daily Value*
Total Fat 7.79g 38%
Cholesterol 12.26mg 13%
Sodium 235.94mg 31%
Potassium 105.49mg 7%
Total Carbs 6.28g 7%
Sugars 0.65g 8%
Dietary Fiber 0.58g 7%
Protein 3.45g 22%
Vitamin C 0.8mg 4%
Iron 0.1mg 2%
Calcium 11.1mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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