Bon Appetit/November 2003

Giblet Gravy
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3-1/2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
neck, heart, and gizzard reserved from 20 to 22-pound turkey 4 cups (or more) low-salt chicken broth 1/2 cup chopped onion
1/2 cup chopped celery 1/4 cup (1/2 stick) butter 1/4 cup all purpose flour
1/4 cup whipping cream 1 hard-boiled egg, peeled, finely chopped



1 Combine turkey neck, heart, and gizzard, 4 cups broth, onion, and celery in large saucepan; bring to boil. Reduce heat to medium; cover. Simmer until neck and gizzard are tender, about 35 minutes. Transfer turkey parts to work surface; cool. Chop gizzard and heart. Pull meat from neck; chop finely. Strain giblet broth into large glass measuring cup. Add more chicken broth if necessary to measure 3-1/4 cups.
2 Melt butter in heavy medium saucepan over medium heat. Add flour; stir until golden, about 5 minutes. Whisk in broth mixture, then cream. Bring to boil, whisking until smooth. Add giblets and neck meat, then egg. Cook until thick enough to coat spoon, stirring often, about 8 minutes. Season with salt and pepper.

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