GIBLET GRAVY I
My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.
Provided by Mary48
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
- Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
- Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g
EASY GIBLET STOCK
Use this flavorful stock to make our Riesling Gravy and Porcini, Chestnut, and Sausage Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 9 cups
Number Of Ingredients 12
Steps:
- Heat oil in a stockpot on high. Add turkey parts, and cook until browned, about 8 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; cover partially. Simmer gently, skimming foam from surface as needed, for two hours.
- Pour stock through a fine-mesh sieve into a bowl, discarding solids. Place bowl in an ice-water bath to cool. Stock can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
AWESOME TURKEY GIBLET STOCK
This recipe is used to make Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple and Cranberry Stuffing--or your favorite gravy. To make life easy on Thanksgiving Day, prepare this stock in advance. (Note: This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use).
Provided by Stacy M. Polcyn
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h45m
Yield 1
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
- Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 26.6 g, Cholesterol 688.1 mg, Fat 10.7 g, Fiber 5.9 g, Protein 49.7 g, SaturatedFat 3.2 g, Sodium 334.6 mg, Sugar 8.2 g
GIBLET STOCK
Turkey giblets are edible when properly prepared and are the secret to a flavorful gravy. Use this easy recipe for our Perfect Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is, trim off carefully, removing part of the liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.
- In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
- Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.
- After 45 minutes of simmering, the liquid should reduce to about 2 1/2 cups. If it has not, increase the heat and cook another 10 to 15 minutes.
- Strain broth. Chop gizzard and heart very fine and add to strained broth along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.
SIMPLE GIBLET STOCK
This simple giblet stock adds exquisite flavor to our Roasted Dry-Brined Turkey.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Put all of the ingredients in a medium saucepan. Bring to a boil. Reduce heat, cover partially, and gently simmer, skimming foam from surface as needed, until reduced to 4 cups, about 2 hours. Strain, and discard solids. Use immediately, or cover, and refrigerate for up to 1 week.
GIBLET GRAVY II
This old fashioned giblet turkey gravy recipe is very easy to prepare.
Provided by Bode
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
- Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.5 g, Cholesterol 6.6 mg, Fat 6.5 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 147.7 mg
TURKEY GIBLET GRAVY
My mother used to make this old fashion, southern-style gravy every holiday for the family, and now I make it for mine. It's a tasty variation of a giblet gravy. You might be surprised how much you like it. -Dunya Johnson, Rochester, New York
Provided by Taste of Home
Time 20m
Yield 1-3/4 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring to a boil; boil for 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. Cook and stir for 1 minute., In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Cook and stir 5-7 minutes longer or until thickened.
Nutrition Facts :
GIBLET STOCK
Giblets, which are the heart, gizzard, and liver of turkeys and other fowl, along with the neck, can be used to make a rich stock for homemade gravy. The liver should be cooked separately before being added to the stock, or it will make it too bitter. To save time, you can make this stock while your turkey is roasting.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Trim any fat or membrane from the giblets. The liver should not have the gallbladder (a small green sac) attached. If it is, trim it off carefully, removing bits of the liver if necessary. Do not pierce the sac; the liquid it contains is very bitter. Rinse giblets and neck, and pat dry.
- In a medium saucepan, melt 3 tablespoons butter over medium heat. Add onion, celery, and leek. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add salt and pepper, and cook 1 minute more.
- Add the water, bay leaf, gizzard, heart, and neck (do not add the liver). Bring to a boil over medium-high heat, and reduce to a full simmer. Cook until gizzard is tender when pierced with a paring knife, about 45 minutes. Transfer gizzard, heart, and neck to a plate, and set aside. The liquid should be released to about 3 cups; if not, raise the heat, and cook 10 to 15 minutes more.
- Meanwhile, finely chop liver. Melt remaining tablespoon butter in a small skillet over medium-low heat. Add liver, and cook, stirring constantly, until it no longer releases any blood, 3 to 4 minutes. Transfer to a plate, and cover with plastic wrap. Refrigerate until ready to use.
- Strain stock through a fine sieve into an airtight container, discarding bay leaf; let stand until grease rises to the top, and skim off with a large spoon. Finely chop gizzard and heart, and pull meat from neck; add to stock along with reserved liver. Refrigerate until ready to use.
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