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Ingredients
- Turkey heart, giblets, neck, liver (offal)
- Seasoned flour
- Chicken broth
- Celery leaves
- Small onion
- 2 whole cloves
Details
Preparation time 30mins
Cooking time 180mins
Preparation
Step 1
1. Simmer heart, giblets and neck in 2-3 C broth or water, enough to cover, with celery LEAVES, 1 small onion with 2 whole cloves stuck in it. Simmer til somewhat tender, on low heat. Add liver during last 15 minutes. May take up to 2 hours. Strain liquid, add chicken broth to make 4 cups.
2. Chop up meats to add back to gravy, using liver if desired. Refrigerate until needed.
3. After turkey if baked, remove and pour drippings into measuring cup. Let fat settle to top. Remove all but 1/4 cup of fat, as much as you can. Return roasting liquids back to turkey roasting pan, bring to medium simmer, scraping browned bits from bottom.
4. Mix 1/4 c seasoned flour to 1/4 C water. Remove all lumps. Add to roasting pan and stir til thickened. Add giblet broth slowly, in small portions, bring to reheat to thicken. Add amounts until you desired gravy consistency.
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