Turkey Gravy

By Dianewaldron

Ingredients

• 1 package neck, heart and gizzards=giblets*
• 1 medium carrot, thickly sliced*
• 1 medium onion, thickly sliced*
• 1 medium celery rib, thicly sliced*
• 1/2 teaspoon salt*
• 1 package turkey liver*
• 3 tablespoons fat from poultry drippings
• 1/4 cup all-purpose flur
• 1/2 teaspoon salt
• *Cook 1 hour

Preparation

Step 1

Put giblets, vegetables and salt in 3 quart saucepan over high heat iwht just enough water to cover. Heat to boiling. REduc ehat to low; cover an simmer 45 minutes. Add liver and cook 15 minutes longer. Strain broth into large bowl, cover, and refrigerate.

To make Gravy:
Remove turkey from pan. pour drippings thru strainer into 4 cup measuring cup. Add 1 cup giblet broth to pan and stir until crusty brown bits are loosened. Pour this deglazed liquid into the 4 cup measuring cup. Let stand until fat rises to the top. In 2 quart saucepan over medium heat spoon 3 tablespoons fat from drippings. Whisk flour and salt into heated fat and ocntinue to cook and stir until flour turns golden.
Meanwhile, skim and discard any fat that remains on top of drippings. Add reamining broth and enough water to drippings to equal 3 1/2 cups. GRADUALLY whisk in warm drippings/broth mixture. Cook an dstir until gravy boils and is slightly thick.