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Turkey Giblet Gravy – Copicut Farms

Ingredients

2-3 cups water
1/4 cup local white wine,
1 carrot, in chunks
2 stalks celery, in chunks
1 large onion, in chunks
1 clove garlic, peeled and cut
2 tsp celery seeds
2 tsp rosemary
2 tsp paprika
2 tsp freshly ground pepper
Salt to taste
1/2 cup whole milk
1/2- 3/4 cup flour
Turkey neck, heart, liver, gizzard

Preparation
In a thick bottomed sauce pan add water, wine, carrot, celery, onion, garlic, and all spices except salt. Bring to a gentle simmer, add the neck, heart, gizzard, and liver. Let simmer for 2-3 hours with cover off, stir occasionally. Just before serving, strain stock and return liquid to pan. Bring stock to a boil. In separate bowl, stir milk and 1/2 cup flour. When all the flour has dissolved, slowly add the milk mixture to the stock. Stir constantly until mixture thickens. For desired thickness repeat milk/flour procedure and add to stock. Add salt to taste.

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  1. […] 2:45-3:15 Turkey Giblet Gravy | Elizabeth Frary of Copicut Farms – see recipe […]

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