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Catch ‘em & Cook ‘em: Giblet Gravy

November 23, 2016
By Capt. Dick May , Pine Island Eagle

(Editor's note: The following recipe is an addition to the Roast Turkey & Dressing recipe featured in last week's (11-16) Pine Island Eagle. Both recipes are timely with the Thanksgiving holiday this Thursday.)


1/2 lb turkey giblets and neck - remember they are in a bag in the fridge*

Celery leaves

1 onion sliced

1 C flour

Dash of pepper

How to:

1. Remove the liver and set aside.

2. In a saucepan, place the giblets and neck in lightly salted water to cover, adding a few celery leaves and onion slices, if desired.

3. Cover and simmer for 1 hour or until tender.

4. Add the liver and simmer for 20 30 minutes more or until tender.

5. Remove and chop the cooked giblets.

6. Discard the neck (it was only for flavor)

7. Reserve the broth.

8. To prepare the gravy, add the drippings from the roasting pan* to the reserved giblet broth to measure 6 cups. Add water to bring it up to 6 cups, if necessary.

9. In a screw top jar, combine 1 C broth, 1 C flour and a dash of pepper.

10. Put the lid on good and tight and shake well.

11. In a saucepan with remaining broth, add the flour mixture.

12. Cook and stir until thickened and bubbly. Continue cooking and stir 1 to 2 minutes more.

13. Stir in the chopped giblets.

Makes about 8 cups.

* These items are from the Roast Turkey & Dressing column.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (his newest cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed



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