Traditional Giblet Gravy Recipe, How To
Published On: 11-19-2011 01:24pm
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Category: Holiday Recipes and Fun
Since we are coming up on the holidays, I thought I would share the traditional giblet gravy recipe from my great-grandmother's copy of the Betty Crocker Cookbook. As you can see, measuring is approximate, and can be varied, depending on how many people are being served.
* Place cleaned giblets (liver, gizzard, heart) in a saucepan and
cover with water. Simmer until liver is tender. Remove liver, and
continue simmering until gizzard is tender. Cool. Chop giblets.
* Meanwhile, blend double amount of water to flour (2 tbsp cold water to 1 tbsp flour) until creamy and smooth. Set aside.
* Remove turkey from pan and set aside, where it will stay warm.
Add water to drippings and stock in the pan until it is the volume of
gravy desired. Stir to scrape all brown from the pan into the liquid.
* Add this stock to empty saucepan, bring to a boil. Gradually stir in flour paste, stirring until it begins to thicken.
* Add seasoning to taste (salt, pepper). Add chopped giblets. Cook
over low heat about 10 min., stirring occasionally, to blend flavors.
* Serve in a gravy boat on your table. Be aware that the gravy will continue to thicken as it cools.
Hope this adds a nice traditional touch to your holiday table!