Vidalia Onion and Giblet Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
giblets and neck bone from turkey |
1 stalk celery, chopped |
1 carrot, scraped and chopped |
4 black peppercorns |
1 whole clove |
5 cups chicken broth |
4 cups diced vidalia onion (3 pounds) |
1/4 cup butter, melted |
2 tablespoons peanut oil |
1/4 cup cornstarch |
1/2 cup heavy whipping cream |
salt and pepper |
Directions:
1. Combine first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Pour mixture through a wire-mesh strainer into a bowl; discard celery, carrot, peppercorns, and clove. Remove meat from neck; finely chop neck meat and giblets.
2. Cook onion in butter and oil in a large Dutch oven over medium-high heat, stirring constantly, until onion is lightly browned and tender.
3. Sprinkle cornstarch over onion and cook, stirring constantly, 2 minutes. Add strained broth. Cook over medium-high heat, stirring constantly with a wire whisk, until thickened and bubbly. Stir in chopped neck meat and giblets and heavy cream.
4. Skim fat from reserved pan drippings of roasted turkey; discard fat. Stir pan drippings into gravy. Cook over low heat, stirring constantly, until thoroughly heated. Add salt and pepper to taste.
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