Turkey Giblet Gravy
- Turkey neck and giblets (or pkg of chicken livers)
- 2 celery stalks with leaves chopped
- 2 bay leaves
- 1/2 small onion thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon Kitchen Bouquet (optional)
- 1 teaspoon xanthan gum
Separate liver from giblets and refrigerate in ziploc bag. Put remaining giblets and turkey neck in large saucepan and cover with 6 cups water. (If using chicken livers instead of turkey giblets, use only neck right now.) Add veggies and spices. Bring to a boil then reduce heat and simmer covered for 2 1/2 hours.
After roasting turkey, remove fat and juice drippings to saucepan and set aside. Add liver and cook 15 minutes more. Remove giblets/livers from liquid. Remove bay leaves, then blenderize liquid with veggies (you can use a blender or food processor if you like).
Chop giblets and add to liquid. Stir in drippings, thicken with xanthan gum and heat just before bubbling. Add additional salt and pepper to taste. Add Kitchen Bouquet for color if you like.
This recipe yields 6 to 8 servings; 1.5 to 2 carb grams per serving.