TURKEY GRAVY

By burganblonde

If a smooth gravy is preferred, discard the giblets after straining the stock.

Ingredients

• Giblets from 1 turkey (gizzard, neck, heart, and liver), rinsed.
• 1 stalk celery, chopped
• 1 onion, chopped
• Unsalted butter, melted
• 1/2 cup all-purpose flour
• Coarse salt and freshly ground pepper
• Reserved roasting pan with drippings that you have just cooked your turkey in.

Preparation

Step 1

Combine giblets, celery, onion, and 6 cups water in a large pot. bring to a boil over high heat, then reduce heat to low and simmer, uncovered, 1 hour. Pass mixture through a fine sieve. Reserve stock and giblets; discard other solids.

Tilt roasting pan and skim fat from top with a spoon, or pour drippings into a fat separator. Combine 1/2 cup fat (add melted butter as needed to reach 1/2 cup) with flour in a small saucepan. Cook over medium heat, stirring frequently, until mixture becomes nutty and golden and has texture of wet sand, about 5 minutes. Remove from heat.

Place roasting pan across 2 burners over medium heat; stir reserved stock into drippings. Bring to a simmer, stirring and scraping up browned bits. Slowly add flour mixture, whisking constantly to prevent lumps. Reduce heat to low and simmer until thickened to desired consistency. Pass gravy through a fine sieve; finely chop reserved giblets and stir into gravy. Season with salt and pepper.