You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Giblet gravy
- Thread starter susan
- Start date
georgiarose
Well-known member
Here's one I used last year -
I didn't use the giblets in mine (because my family doesn't like them). I added a couple tablespoons of cognac to the gravy as well.
Make-Ahead Gravy
From "Happy Holidays from the Diva of Do-Ahead." by Diane Phillips
"Last-minute whisking and stirring can make even the most seasoned kitchen veteran a little frazzled, but this Diva trick will make you the gravy chap in your family. The gravy base is made weeks ahead and frozen. On Thanksgiving, while the turkey is resting after it comes out of the oven separate the fat from the drippings. Then pour the drippings into the gravy base and you'll have the deep rich gravy for all to enjoy."
6 tablespoons unsalted butter or margarine
6 tablespoons all-purpose flour
4 cups chicken or turkey broth
Salt and freshly ground black pepper, to taste
Drippings from turkey pan
In a medium-size saucepan, melt the butter and whisk in the flour. Cook over medium-high heat until the flour is incorporated and white bubbles begin to form on the top of the roux. Cook the roux for 2 to 3 minutes, after the white bubbles have formed, whisking constantly.
Gradually add the broth, whisking constantly and stirring until the gravy is thickened and comes to a boil. Remove from the heat and season with salt and pepper.
Diva Do-Ahead: At this point, you can cool, cover and refrigerate for up to 4 days or freeze for up to 6 weeks. Defrost before proceeding.
On Thanksgiving Day, heat the gravy in a medium-size saucepan. When the turkey is done, pour off all the drippings into a jar or fat separator. Skim or spoon off all the fat and discard. Add the drippings to the gravy and bring it to serving temperature.
For Giblet Gravy: Poach giblets in a saucepan with 2 cups of chicken broth for about 45 minutes until cooked through. Cool and finely chop. Add them to the finished gravy.
If you like thicker gravy, make a paste of 1 part flour to 1 part softened butter. Whisk into gravy after adding pan drippings. Bring back to boil after each addition, adding more roux until you reach the desired thickness.
Yield: About 4 cups gravy
I didn't use the giblets in mine (because my family doesn't like them). I added a couple tablespoons of cognac to the gravy as well.
Make-Ahead Gravy
From "Happy Holidays from the Diva of Do-Ahead." by Diane Phillips
"Last-minute whisking and stirring can make even the most seasoned kitchen veteran a little frazzled, but this Diva trick will make you the gravy chap in your family. The gravy base is made weeks ahead and frozen. On Thanksgiving, while the turkey is resting after it comes out of the oven separate the fat from the drippings. Then pour the drippings into the gravy base and you'll have the deep rich gravy for all to enjoy."
6 tablespoons unsalted butter or margarine
6 tablespoons all-purpose flour
4 cups chicken or turkey broth
Salt and freshly ground black pepper, to taste
Drippings from turkey pan
In a medium-size saucepan, melt the butter and whisk in the flour. Cook over medium-high heat until the flour is incorporated and white bubbles begin to form on the top of the roux. Cook the roux for 2 to 3 minutes, after the white bubbles have formed, whisking constantly.
Gradually add the broth, whisking constantly and stirring until the gravy is thickened and comes to a boil. Remove from the heat and season with salt and pepper.
Diva Do-Ahead: At this point, you can cool, cover and refrigerate for up to 4 days or freeze for up to 6 weeks. Defrost before proceeding.
On Thanksgiving Day, heat the gravy in a medium-size saucepan. When the turkey is done, pour off all the drippings into a jar or fat separator. Skim or spoon off all the fat and discard. Add the drippings to the gravy and bring it to serving temperature.
For Giblet Gravy: Poach giblets in a saucepan with 2 cups of chicken broth for about 45 minutes until cooked through. Cool and finely chop. Add them to the finished gravy.
If you like thicker gravy, make a paste of 1 part flour to 1 part softened butter. Whisk into gravy after adding pan drippings. Bring back to boil after each addition, adding more roux until you reach the desired thickness.
Yield: About 4 cups gravy