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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We used egg yolks and flour as thickeners in this luscious recipe. Ingredients:
giblets and neck from 1 turkey |
4 cups water |
1/2 cup butter or margarine |
1 small onion, chopped |
1 celery rib, chopped |
1 carrot, chopped |
1/4 cup all-purpose flour |
2 egg yolks |
1/2 cup half-and-half |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon poultry seasoning |
garnish: fresh parsley sprig |
Directions:
1. Bring giblets, neck, and 4 cups water to a boil in a medium saucepan over medium heat. Cover, reduce heat, and simmer 45 minutes or until tender. Drain, reserving broth. Chop giblets and neck meat, and set aside.
2. Melt butter in a large skillet over medium heat; add chopped vegetables, and sauté 5 minutes. Add flour, stirring until smooth. Add reserved broth; cook, stirring constantly, 10 minutes or until thickened. Reduce heat to low. Remove vegetables using a hand-held, wire-mesh strainer, and discard, leaving gravy in skillet.
3. Whisk together egg yolks and half-and-half. Gradually stir about one-fourth of hot gravy into yolk mixture; add to remaining hot gravy. Add giblets and neck meat; cook, stirring constantly, 4 to 5 minutes or until a thermometer registers 160°. Stir in salt, pepper, and seasoning. Serve immediately. Garnish, if desired.
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