GIBLET GRAVY
Makes approximately 2 cups
Ingedients
1 cup turkey giblets, thawed & chopped medium
1 cup celery, chopped medium
1/2 cup onion, chopped medium
1 Tablespoon garlic-small chop
2 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup drippings from roasted turkey **
1/2 cup turkey or chicken broth
1/4 cup all-purpose flour
1/4 cup white wine
1/4 cup butter or turkey fat**
Salt and pepper to taste
**Turkey drippings should be chilled, the fat will collect on top as it cools.
Use the turkey fat in place of the butter for a richer turkey flavor.
DIRECTIONS
In a small pan heat up the butter or turkey drippings.** When hot, slowly add the flour until If you would like chunky style gravy, chop up the giblet/veggie mix and add to your gravy at the
smooth like peanut butter and set aside.
Heat the olive oil in a 2 qt sauce pan until hot, then add the giblets, celery, onion, and garlic. Saute until
onions turn clear and celery is limp. Stir-stir-stir!
Add the white wine and simmer for just a few seconds to burn off the alcohol--stir.
Add the liquid from the turkey drippings** and the turkey or chicken broth and simmer approximately 15 min.
Save the flavorful liquid by straining--save the veggie/giblet mix.
Place the liquid back on the fire until it is simmering well. Slowly add the flour slurry a little
at a time until you get the desired consistency.
end.
