Giblet Gravy Supreme
Submitted by Sue Lowes on Jun 11, 2010

Wonderful giblet gravy for that Thanksgiving dinner.

Servings:
Group

Complexity:   
Medium

Total Time:
3 hours

Ingredients:
Giblets and neck from turkey
10 cups fat-skimmed chicken broth
2&1/2 cups dry white wine
2 onions (1lb. total)
4 carrots (1 lbs. total) sliced
1&3/4 cups sliced celery
8 parsley sprigs
1/2 tsp dried marjoram
1 cup all-purpose flour
drippings from trukey

Directions:
Rinse giblets and neck
In a 5 to 6 quart pan over high heat, combine giblets, necki, 10 cups broth, wine, onions, carrots, celery, parsley and marjoram. Cover and bring to a boil. Reduce heat and simmer until gizzard is very tender when pierced, about 1&1/2 hours.

Meanwhile, in a 10 to 12 inch frying pan over high heat, stir flour until it's golden brown and smells richly toasted (but not scorched), 12 to 15 minutes. Pour into a bowl.

Pour broth through a fine strainer into a bowl. Discard vegetables. Measure broth. If you have more than 8 cups, boil to reduce. If you have less, add more chicken broth.

Pull meat off neck, discard bones. Finely chop meat and giblets (optional).

With a whisk, smoothly mix about 3 cups of the simmered broth into flour. Pour into 5 to 6 quart pan and add remainign broth. If desired, scrape turkey drippings free from roasting or BBQ drip pan and add to broth. Stir over high heat until boiling, then reduce heat and simmer, stirring often, for about 5 minutes. Add giblets, if desired. Add salt and pepper to taste.

Cook's Notes:
Once a year, go someplace you've never been before.