Take the giblets (neck,
gizzard, heart, liver) and rinse under cold water. Place in a saucepan
with 3 cups water. Bring to a boil, cover and reduce to a mild simmer.
Simmer for one hour. After an hour, turn off heat. Leave covered until
ready for use.
Make gravy in pan in
which turkey was roasted. Begin by skimming off fat, being sure to save
sediments and broth to be set aside.
Reserve 1/2 cup fat.
Remove giblets from saucepan and discard. Return reserved fat to roasting
pan.
Measure drippings and
enough broth from giblets to make 6 cups and set aside.
Place roasting pan with
fat over medium heat and blend in flour, stirring and cooking until bubbly.
Stirring all the while,
Add measured broth and drippings to mixture in roasting pan and cook,
stirring all the while, until thickened,. Season to taste with salt and
black pepper.
recipe from www.inmamaskitchen.com
Contributor: Cliff
Lowe
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