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© Meredith Corporation. All rights reserved. Used with permission.
Rinse giblets and, if desired, neck. Cover and chill liver until needed. For giblet broth, in a medium saucepan combine the remaining giblets, neck (if using), celery, onion, and the 1/2 teaspoon salt. Add enough of the water to cover the mixture. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Add liver. Simmer, covered, for 20 to 30 minutes more for turkey (5 to 10 minutes more for chicken) or until tender. Remove giblets and finely chop. If using, discard neck. Line a colander or sieve with two layers of 100-percent-cotton cheesecloth. Set colander or sieve in a heatproof bowl; carefully pour broth mixture into lined colander. Discard vegetables.
Pour drippings from turkey or chicken pan into fat separator or a large glass measuring cup. If using a fat separator, pour off fat into a glass measuring cup. (If using a large measuring cup, use a spoon to skim off fat. Place in another glass measuring cup.) Pour 1/4 cup of the fat into a medium saucepan; discard remaining fat. Stir flour, the 1/4 teaspoon salt, and the pepper into fat in the saucepan.
Add enough of the giblet broth to the drippings to equal 2 cups total liquid. Stir drippings mixture all at once into flour mixture in the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in chopped giblets. Heat through. Pour gravy into a gravy boat or bowl. If desired, garnish with hard-cooked egg.