| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
T, H, A, N, K |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Giblet stock |
| 3 |
tb |
Fat from roasting pan |
| 3 |
tb |
Flour |
| 1/2 |
c |
White wine; or to taste |
| 1/4 |
ts |
Worcestershire sauce |
|
|
Salt and pepper |
| 1 |
ds |
Tabasco pepper sauce |
INSTRUCTIONS
Remove cooked giblets from stock. Chop them and set aside. Strain the rest
of the giblet stock into a 2 cup measuring cup or a bowl. In a small
saucepan over medium heat add fat from roasting pan and flour. With a whisk
make a roux. Cook roux whisking until the mixture bubbles. Add giblet stock
1/2 cup at a time, whisking. Allow gravy to thicken each time before adding
more stock. Add the wine in the same manner. Add the reserved chopped
giblets. Season with the Worcestershire sauce, salt, pepper and Tabasco.
Serve immediately.
Notes: Thanksgiving Special with Drew Nieporent
Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23,
1997
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