Recipe (click to expand)
|1 Onion, sliced |
2 c Pan juices (add water if
-nec. to make 2C) 1/2 c Skimmed turkey fat
1 c Half and half
Turkey giblets and neck Celery leaves 4Tbs brandy
Remove liver and set aside. In saucepan, cover giblets and meck with lightly salted cold water; add a few celery leaves and onion slices. Cover and simmer 1 hour; add liver and simmer 20-30 minutes. Remove and chop giblets. Discard neck. Reserve 2 C broth. Skim 1/2C turkey fat from pan juices. Gather 2C juices, adding water if nec. to make 2C. Combine turkey fat with 1/2 C flour in saucepan. Begin heating. Whisk in broth and juices. Whisk in half and half. Stir in giblets. Cook until thickened and bubbly, then 1 minute more. Stir in brandy. This makes tons of gravy….plenty for leftovers. You can easily cut the recipe in half. Someone asked for a good gravy recipe. Gail posted one last year that I “fiddled” with a bit….it has become my all time favorite….