| 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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