Chef and the Fat Man Great Giblet Gravy
Serves: Makes 8-1/2 cup servings.
Giblets from turkey (liver, heart, gizzard, and neck), cooked
4 cups turkey stock or broth or chicken broth or stock
1 lg Onion, chopped
2 Ribs, celery, chopped
3 tb chopped parsley
2 chicken bouillon cubes
2 teaspoons poultry seasoning (Optional)
2 heaping tablespoons reserved uncooked cornbread stuffing mix (Optional)
3 tablespoons cornstarch
1/3 cup cold water
Salt and freshly ground pepper
1 hard boiled egg, sliced
While turkey cooks (or the day before), Cook the giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley and simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey drippings into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat. For each 2 cups gravy desired, use 3 tablespoons fat (Fat can be poultry fat, ole Or butter) 3 tablespoons flour and 2 cups of liquid (meat juices or broth, vegetable juice, bouillon and/or water). Measure fat into saucepan. Over low heat, blend in flour; cook until bubbly, stirring constantly with a wire whisk. If desired, brown fat and flour slightly to give more color and flavor. Remove pan from heat. Stir in liquid and whisk constantly until blended with fat-flour mixture. Add chopped giblets. Simmer gently about 5 minutes. Correct the salt and pepper to taste.