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Giblet Gravy

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Favorites*, Misc* 8 Servings

INGREDIENTS

Turkey neck and giblets
14 c Chicken broth
2 lg Onions, sliced
1 c Sliced carrots
1/2 c Celery leaves
4 tb Margarine, at room temperature
1/2 c Flour
Turkey drippings
S & p
2 Hard boiled eggs, chopped

INSTRUCTIONS

BROTH
Cut turkey neck and heart in half.  Put into large saucepan along with
gizzard and remaining broth ingredients.  Bring to a boil, reduce heat and
simmer gently uncovered 1-1/2 hours.  Add liver and simmer 45 mins longer
or until gizzard is very tender. Remove giblets. Strain broth into large
measure, pressing vegetables to extract as much broth as possible.  Discard
vegetables.  Add water to broth, if needed, to make 6 C.  Chop giblets and
neck meat.  Set aside in tightly covered refrigerator bowl.  Mash butter
and flour until blended to a paste. Divide into 4 chunks. RECIPE MAY BE
PREPARED UP TO HERE AND THEN BROTH, BUTTER/FLOUR AND GIBLETS/MEAT
REFRIGERATED SEPARATELY UNTIL SERVING.
To finish:  Bring broth to a boil, reduce heat to low and gradually whisk
in enough of flour mixture, 1 chunk at a time, until blended, boiling and
thickened to the consistency desired.  Boil 3 mins longer to cook out
floury taste. After turkey is removed from roasting pan, spoon fat off pan
drippings and discard. Stir juices in pan (adding a little water if
necessary) scraping up brown bits on bottom. Add up to 2 C. of the
drippings/liquid to gravy. Stir in giblets, neck meat and eggs. Heat until
hot.  Season to taste.
Makes 6 - 7 cups.
Recipe By     : Corinne Marchese
Posted to EAT-L Digest 25 November 96
Date:    Tue, 26 Nov 1996 20:48:09 -0500
From:    Grace Wagner <wgmm@MAIN.CITYNET.NET>
NOTES : My mother's gravy recipe, slightly thickened.

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