DEBBIES SOUTHERN GIBLET GRAVY
Make and share this Debbies Southern Giblet Gravy recipe from Food.com.
Provided by debbies dishes
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer giblets in chicken broth until tender. Remove meat from borth, reserving broth.
- Remove meat from neck and chop remaining giblets, set aside.
- In a skillet, melt butter and saute onion and celery until tender.
- Add broth, meat, dressing, salt and peppe.
- Simmer until thickened.
- Stir in sliced eggs.Serve.
Nutrition Facts : Calories 132.8, Fat 9.3, SaturatedFat 4.7, Cholesterol 128.2, Sodium 1062, Carbohydrate 5.6, Fiber 1, Sugar 2.7, Protein 6.7
GIBLET GRAVY
We're about to let you in on a secret: The key to smooth and richly flavored turkey gravy lies within the bird itself. We're talking about the giblets. Giblet gravy turns out meaty and luscious, and you can certainly pull it off-even on your first try. We'll show you how it's done with this surefire recipe. Once you get a taste of the depth of flavor that results from turning those odd bits into gravy, you'll never look back. Mashed potatoes and biscuits will forever be better, and your guests will certainly be satisfied!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
- Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
- After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
- Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.
Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
EASY " GIBLET" GRAVY
Make and share this Easy " Giblet" Gravy recipe from Food.com.
Provided by nannyboo
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and heat until warm.
- Add water or stock until consistency that you want. Serve over cornbread dressing.
GRANDMA NITA'S CORNBREAD STUFFING WITH SAUSAGE AND GIBLET GRAVY
This is my grandmother's traditional Thanksgiving dressing (cornbread stuffing with sausage) and gravy. The family story goes that her in-laws came for dinner, and her father in-law pulled her husband away and asked if they were really that bad off, since there was no meat in the dressing, and since that day, there has always been meat in the dressing.
Provided by AdeleProvence
Categories Sauces
Time 3h
Yield 10 serving(s)
Number Of Ingredients 29
Steps:
- Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
- Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
- While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
- When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
- In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
- In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
- Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
- Optional: Add an egg to make the stuffing hold together better.
- Add salt, pepper and sage to taste.
- For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
- Optional: Add one can of mushrooms.
- Add salt and pepper to taste.
- For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
- When the sauce has reached the boil, stir in the starch mixture.
Nutrition Facts : Calories 341.5, Fat 15, SaturatedFat 4.9, Cholesterol 79.8, Sodium 1165, Carbohydrate 37.4, Fiber 3, Sugar 5.1, Protein 14.5
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