Catch ’em & Cook ’em: Giblet Gravy
Ingredients:
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 sauce pan, 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 turkey 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 sauce pan with remaining broth, add the flour mixture.
12. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.
13. Stir in the chopped giblets.
Makes about 8 cups.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. “Capt. Dick’s Seafood & Southern Country Cooking” (a new cookbook) can be ordered at www.Amazon.com. 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.