Giblet Gravy

By mdyess

Ingredients

• 1 tablespoon butter
• 2 teaspoons olive oil
• Giblets, liver, and neck from 1 turkey
• 1 cup diced onions
• 1/3 cup minced celery
• 1/3 cup peeled and minced carrots
• 2 cloves garlic, peeled and minced
• 4 teaspoons all-purpose flour
• 1/4 cup dry white wine
• 1 1/2 cups chicken broth
• 1 sprig fresh thyme
• Salt and freshly ground black pepper

Preparation

Step 1

In a medium, heavy pot, melt the butter and the olive oil over medium-high heat.
Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3
minutes. Add the onions, celery, carrots, and garlic, and saute an additional 5
minutes, or until the vegetables are soft. Stir in the flour and cook, stirring for 1
minute.
Oeglaze the pan with the white wine, stirring to incorporate any browned bits
from the bottom of the pan. Add the chicken stock, thyme sprig, and any
reserved juices from the bottom of the roasting pan, and cook, stirring constantly,
until thickened. Strain. Adjust seasonings with salt and freshly ground black
pepper.