Giblet Gravy |
| Afraid of making gravy? Try this fool-proof version.
|
| turkey giblets and neck 4 cups turkey or chicken stock 1 medium onion, peeled and quartered 1/4 teaspoon pepper 1/2 cup cornstarch 1/2 cup cold water 1 boiled egg, sliced crosswise |
Place giblets and neck in medium size sauce pan; add stock, onion and pepper. Bring to a boil. Reduce heat, cover and simmer until giblets are firm. Discard neck. Remove giblets and put aside to cool. Strain remaining broth through sieve to remove onion and solids. Reserve liquid for making gravy. Slice giblets when cool enough to handle. When turkey is done, drain off juices and remove excess grease. Add turkey drippings, reserved broth and sliced giblets together in sauce pan. Heat until just below boiling point. Stir cornstarch with water in small bowl with a fork to make a paste. Add all at one time to heated broth. Stir constantly to desired thickness. Pour into serving bowl or gravy boat and garnish with egg slices. |
|
Thank you for visiting |
© 2006 |