Giblet Gravy

Name: Giblet Gravy
Total time: 1 h 45 min
Yield: 3 1/2 cups
Ingredients: 1 turkey gizzard plus 1 turkey heart, about 1/4 pound; 1 turkey liver, about 1/4 pound; 1 tablespoon butter; 1 1/2 cups finely chopped onions; 2 teaspoons finely minced garlic; 1/4 teaspoon dried thyme; 3 tablespoons flour; 3 cups fresh or canned chicken broth; 1 cup water; 1 bay leaf; Salt to taste if desired; Freshly ground pepper to taste; 2 teaspoons tomato paste

By Craig Claiborne

Total Time: 1 hour 45 minutes
Rating: 4(37)
Comments: Read comments

Featured in: AT THANKSGIVING, TRIMMINGS STEAL THE LIMELIGHT; THE TURKEY STILL PLAYS A LEAD ROLE

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Ingredients

Yield:3½ cups

1turkey gizzard plus 1 turkey heart, about ¼ pound
1turkey liver, about ¼ pound
1tablespoon butter
1½cups finely chopped onions
2teaspoons finely minced garlic
¼teaspoon dried thyme
3tablespoons flour
3cups fresh or canned chicken broth
1cup water
1bay leaf
Salt to taste if desired
Freshly ground pepper to taste
2teaspoons tomato paste

Ingredient Substitution Guide

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Preparation

Step 1
Cut away and discard outside tough membrane from the gizzard. Trim off end of the heart. Place gizzard and heart on a flat surface and chop finely with a heavy knife. There should be about ⅓ cup.
Step 2
Chop liver separately. There should be about ⅓ cup.
Step 3
Heat butter in heavy saucepan. When melted add onions and garlic. Cook until wilted and add chopped gizzard, heart, liver and thyme. Cook, stirring often, about 5 minutes.
Step 4
Sprinkle with flour, stirring to distribute evenly. Add broth, water, bay leaf, salt, pepper and tomato paste and stir to blend. Let simmer over very low heat, stirring often and skimming surface of fat and scum as necessary, about 1½ hours or until reduced to about 3½ cups. Combine gravy with turkey basting juices from roasting pan as directed in recipe for roast stuffed turkey.