Bill Sirmon's Giblet Gravy

9:02 AM, Nov 6, 2011   |    comments
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1 stalk chopped celery
½ small onion
½ tsp. salt
Dash pepper
Turkey neck, gizzard
Turkey drippings
½ cup fat (or butter)
½ cup flour

Simmer celery, onion, salt, pepper, and turkey pieces in water, covered, for about an hour. Keeping adding water so you end with about 4 cups. Chop giblets and pull meat from neck bone. Make roux from fat and flour, carefully so as not to burn. Add the cooked meat, giblets, and stock and continue cooking until the gravy thickens. Add water if needed to thin to your favorite consistency.

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