Perfect giblet gravy
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Giblets, wing tips, and neck | ||
| Bones from turkey | ||
| 2 | quarts | Cold water |
| 1 | large | Onion, chopped |
| 2 | Ribs, celery, chopped | |
| 3 | tablespoons | Shopped parsley |
| Fat can be poultry fat, | ||
| Oleo, or butter | ||
| Flour | ||
| Salt | ||
| Freshly ground pepper | ||
Directions
While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley and simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey drippings into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat.
Larry Bibich