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
ver medium heat. Saute hicken gizzard in the oil for 4
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
tuff as directed in stuffing recipe, and brush with melted butter
s slightly more runny than gravy about 4 more minutes.
urkey is roasting, start the gravy. Heat a large pot over
igh heat, place neck, heart, gizzard, vegetables, and salt in enough
his is a basic recipe to making gravy for any type of
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
Cook heart, gizzard, neck, celery and onion until tender; drain.
When cool enough to handle, chop giblets rather fine. Blend drippings and flour; add broth and cook, stirring constantly until gravy thickens.
Add salt and stir in giblets.
Heat and serve.
Make turkey gravy this way:
Place gizzard, heart and neck in saucepan and cover with water.
Withhold the liver until near the end of the cooking, since it requires only 10 to 15 minutes.
lender.
Chop liver and gizzard and add to blender.
In a saucepan, on low heat, combine the butter, flour and salt until smooth.
Add the chicken broth.
Mix well.
Add the giblets and eggs.
Cook, simmering and stirring constantly, until thick.
Pour in a gravy boat and serve!
For gravy base:
Melt butter in
or the gravy, finely dice the boiled egg and the gizzard of
Put broth in saucepan you cooked the onion and celery in.
Add chopped liver and gizzard and boil for about 2 minutes.
Remove from heat. In a small glass, place flour and then add water. Stir until well mixed and all lumps have been dissolved.
Add to broth mixture and return to heat. Cook until thick. Remove from heat. Add chopped eggs and food coloring.
Stir well. Serve over dressing.
Y Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY