If you are making turkey or roast chicken, there is nothing better than good brown giblet gravy to go with your it (and mashed potatoes or rice). And it takes less time than the turkey does. The turkey used here came from the Village Market.
Take the neck, backs and wing tips and put them in a saucepan with about 1 Tb of olive oil. Add the heart and gizzard, but not the liver pieces.
Add a few pieces of celery and onion. In this case we added a few pieces left over from making stuffing. A piece of carrot would work well too.
Brown the whole mixture over medium heat with occasional stirring until all the pieces are well browned.
Then add about 3 cups of water, bring to a boil and cover. Simmer gently until the mixture looks like the top picture.
Lift out the pieces of turkey and veggies and discard. Cut the gizzard into small pieces and return it and the heart to the gravy. Pour into a gravy boat and serve.
You can strain the gravy before adding the gizzard and heart, but that is less rustic.
- Easy yeast rolls for Thanksgiving dinner
- Is canola oil dangerous?
- Illegal honey in local grocers
- Is a garlic press a good idea?
- How to prepare garlic for cooking
- Pork chops in a cider reduction
- May Cookie Company cookie mix
- Coq au Vin
- Creamy curried cauliflower soup
Follow my new food blog Jims Kitchen Lab for daily recipe and food columns. Click on Subscribe at the top of this column to get spam-free E-mails each time a new column is published.
Continue reading on lodeplus.com Cornbread for Thanksgiving dinner or for stuffing – New York Food | lodeplus.com http://lodeplus.com/food-in-new-york/cornbread-for-thanksgiving-dinner-or-for-stuffing#ixzz1edcPTZTn