Truffled Giblet Gravy

By akselden

Ingredients

• 3 tablespoons all-purpose flour
• 2 cups chicken or turkey broth
• 3/4 cup heavy cream
• Salt and freshly ground pepper to taste
• Cooked, chopped turkey giblets
• 2 ounces fresh, frozen or canned black truffles, finely chopped

Preparation

Step 1

Pour off and reserve any pan juices from the turkey roasting pan. Skim off the fat and discard all but 2 tablespoons.
Return this fat to the pan and set it over medium heat. Add the flour and cook, whisking constantly, until the flour cooks and becomes golden. Whisk in half the broth and all of the pan juices and cook, stirring to dislodge any browned bits stuck to the bottom and sides of the pan. Stir in the remaining broth and cream, bring to a boil and continue cooking until the gravy is thick enough to coat the back of a spoon, 8 to 10 minutes. Adjust seasoning and stir in the giblets and truffles.
Keep the gravy warm until ready to
serve. Makes about 2 cups