Monday, November 23, 2009

How to Make Homemade Giblet and Egg Gravy in the Roasting Pan

A homemade gravy made from the roasting pan drippings, turkey giblets and egg.

How to Make Homemade Giblet and Egg Gravy

My Mama always made turkey giblet gravy on the holidays. It was just a given that you'd find gravy on the table with those little bits of giblets floating in it. I under-appreciated it back then, but now I know the added punch of flavor that infusing the gravy with giblets gives us. Some southern cooks add chopped, hard boiled egg to their gravy. Mama never did and neither do I, but feel free to throw some in if you like. You'll want 1 hard boiled egg, diced and stir it in just before serving.

Don't be intimated by homemade gravy because it is hands down so much better than a jar or can and not hard to do at all. Click here for some tips on how to make (and repair) gravy and then come back here to learn how to make a wonderful pan gravy using those beautiful drippings from your holiday turkey.

Here's how to make it.

Recipe: How to Make Homemade Giblet and Egg Gravy

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings

  • Turkey giblets and neck from the bird
  • 1 bay leaf
  • Water to cover (reserve water when done)
  • 4 cups of drippings and/or broth from the turkey pan
  • 1/3 cup of fat skimmed off the top of the drippings
  • 1/3 cup of all purpose flour
  • Kosher salt and fresh cracked black pepper, to taste
  • Additional turkey or chicken stock, as needed
  • 1 large boiled egg, chopped, optional

Place the neck, giblets and a bay leaf into a small saucepan, cover with water and bring to a boil. Reduce heat to a very low simmer, cover and cook for about 5 to 10 minutes or until done but still tender. Remove the neck and giblets, reserving the cooking water, and set aside to cool. Pull the meat off of the neck, and chop giblets; set aside in the fridge till you need them.

When the turkey comes out of the oven, transfer it to a large platter to rest. Pour off all of the liquid from the roasting pan into a large measuring cup. Add the giblet cooking liquid to those pan drippings - an 8 cup measure is great for this but generally a 4 cup measure will do it. You'll also need a fat separator. You can make do without one, but trust me, they are more than handy and worth every dime. It will keep your gravy from getting greasy, so get yourself one!

Set the roasting pan over medium high heat. Pour some of the broth into the fat separator and add 1 cup of the pan drippings back to the roasting pan to start. Deglaze the pan by scraping up all of the browned bits. Pour off the broth and pan scrapings back into the 4 cup measure.

Now we make the roux. Spoon off 1/3 cup of fat from the top of the reserved pan drippings and add to the roasting pan. If you don't want to do this in the roasting pan, just start the roux in a large saucepan. You've already pulled up all of the browned bits, so it doesn't matter at this point.

Heat over medium to medium high heat, then slowly sprinkle in the 1/3 cup of flour. Cook and stir the roux for 3 minutes. Gradually begin to add in the reserved 4 cup measure of pan drippings and giblet broth - filtering it through the fat separator to avoid adding any of the fat floating on the top. Keep some additional turkey or chicken stock close by, because you'll be adding that, as needed, cooking and stirring constantly as you add the broth in, until the gravy reaches the desired consistency.

Add the reserved cooked giblets, turkey meat and egg, if using; warm through. Season with salt and pepper, taste and adjust as needed.

Tip: Buy an extra couple of turkey wings and you can fake it by making your gravy ahead, roasting off the wings and using the drippings and the broth as your base.

Be sure to check out these gravy success tips!


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©Deep South Dish
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Posted by on November 23, 2009

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