Giblet Gravy

Use the entire turkey this holiday season with our delicious Giblet Gravy.

Ingredients

• 1 turkey neck, giblets and liver
• 4 cups water
• 1 medium-size yellow onion (cut into wedges)
• 1 large carrot (cut into chunks)
• 2 sprigs parsley

• 3/4 teaspoon salt, divided
• 1/2 teaspoon white or black pepper, divided
• 1 can (12 ounces) evaporated skim milk
• 1/3 cup all-purpose flour

How to make it 



• 1

  Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck and water. Add onion, carrot, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes. Add liver. Continue cooking for 20 minutes more or until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets and neck; discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside.
  
• 2

  In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat and giblets; heat through.
  
• 3

  Reserve 2 tablespoons of the pan drippings from roast turkey, add to gravy. Serve gravy with turkey and stuffing. Makes 3 cups.