inute stirring occasionally. As the gravy cools it will thicken so
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
abbage rolls and to make gravy (recipe included) and soup.
FOR
t.
For the Debris Gravy:
Mix the flour, water
est while you make the gravy.
In a
Dissolve bouillon cubes in boiling water; add giblets, neck, celery, and onion.
Cover and simmer for 2 hours or until giblets are tender; strain, reserving giblets.
(Do not add seasonings; the bouillon will have yielded enough.) To thicken gravy, combine flour and a small amount of cold water; add to broth.
Cook, stirring constantly, until slightly thickened.
Dice giblets and stir into gravy before serving.
emove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse
ook the whole gizzards and giblets (reserve the livers for now
ixture for the Mushroom Giblet Gravy.
Pour stuffing into a
Before attempting this recipe, make sure that your microwave
boil neck and giblets in water cook on low
n a sauce pan, add giblets, salt, pepper, leaves of celery
latter.
TO MAKE SIMPLE GRAVY: From the bottom of the
s very tender.
Remove giblets to a cutting board.
Bring stock and giblets to a boil.
Add bouillon and reserved stuffing mixture.
Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
Meanwhile, saute mushrooms until browned in butter.
Add mushrooms to gravy with egg.
Salt and pepper, to taste.
il in soup kettle; add giblets, neck, and tail, then saute
nife. (If using neck and giblets, cut the neck into three
edium-high heat. Brown turkey giblets and neck for 5 minutes
he wrapping, and place the giblets and turkey neck into a