I love giblet gravy, and firmly believe that the only proper gravy to serve on Thanksgiving has tasty mystery bits. Be brave, use all parts of the turkey this year, and try your hand at making the best gravy in the world.
This is my version of the giblet gravy my grandaddy would make every year for Christmas. Feel free to modify; this is just a starting point, and everyone's tastes differ. (For example, while you can puree giblet gravy for a smoother texture, I like my chunks large enough to be fun, tasty, and identifiable.) Leave a comment and let me know how it goes!
This is my version of the giblet gravy my grandaddy would make every year for Christmas. Feel free to modify; this is just a starting point, and everyone's tastes differ. (For example, while you can puree giblet gravy for a smoother texture, I like my chunks large enough to be fun, tasty, and identifiable.) Leave a comment and let me know how it goes!
Remove these ads by
Signing UpStep 1: Saute giblets
Remove the giblets from your bird.
The main body cavity usually houses the neck and tail; a bag of smaller parts may be in the chest cavity or tucked under the skin at the neck. This smaller bag should contain a liver (the big purple blob), the heart, and the gizzard.
Dump the lot into a hot, oiled pan with some pepper and a bay leaf. When you've browned the bits on all sides add a coarsely-chopped onion or two and stir.
The main body cavity usually houses the neck and tail; a bag of smaller parts may be in the chest cavity or tucked under the skin at the neck. This smaller bag should contain a liver (the big purple blob), the heart, and the gizzard.
Dump the lot into a hot, oiled pan with some pepper and a bay leaf. When you've browned the bits on all sides add a coarsely-chopped onion or two and stir.
Visit Our Store »
Go Pro Today »
using the formula of 2 Tb flour to 2 C gravy, and using turkey stock (made or bought) for the medium, I throw in the meat from the neck (cooked) the heart etc. the flour into the blender and hit liquify. let it go for about 1 minute and through it back in the roasting pan with a little white wine. Scrape up the little brown bits, let it come to a boil and you're done.
NB: DO NOT USE COOKING WINE FROM THE SUPERMARKET!
That stuff is crap, full of salt and sulfites so it won't spoil. You don't have to go expensive either. Anything that you would drink, you can cook with. To start off, go traditional: red wine for red meat, white wine for poultry or fish. Some wine are sweeter than others and you have to experiment to see what you like.
Here's a recipe for you Serves about 4"
1 Lb shrimp (cleaned a deveined))
1 Lb thin spaghetti
1/4 to 1/2 cup good olive oil
juice from 1 lemon
Garlic (i use about 5-6 cloves thinly sliced, YMMV)
Red Pepper flakes
salt and pepper to taste
Set a large pot containing at least 1 gallon of water to boil
add a large amount of Kosher salt to water (should taste like sea water)
Let it come to a boil and add spaghetti (leave it long) and gently stir about 30-60 seconds.
While waiting to come to a boil:
In a skillet add Olive oil, garlic and red pepper to oil and gently heat until the garlic turns soft (bring it up to heat and when garlic starts to simmer, watch closely don't allow to burn)
Let it sit for a few minutes to let the flavor of garlic and red pepper to steep into the oil.
Put the pan on med-med high and cook shrimp. When they are pink they're done. Don't overcook, you'll have rubber shrimp.
Take out shrimp, place in bowl, and add lemon juice and white wine to pan raise heat and cook until the liquids are reduced.
Your spaghetti should be ready by now (~9 minutes for al dente)
add shrimp back to pan on low to keep warm
Drain spaghetti, throw in pan, toss to coat.
Serve family style on a nice big platter with a little extra red pepper on top for garnish with a little sprinkle of sea salt
You S O will verily be impressed