Photo: Giblet Gravy Recipe
Ingredients
- Giblets from turkey (liver, heart, gizzard, and neck), cooked
- 4 cups turkey stock or broth or chicken broth or stock
- 2 chicken bouillon cubes
- 2 teaspoons poultry seasoning
- 2 heaping tablespoons reserved uncooked cornbread stuffing mix
- 3 tablespoons cornstarch
- 1/3 cup cold water
- Salt and freshly ground pepper
- 1 hard boiled egg, sliced
- Cornbread Stuffing, recipe follows
Directions
Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.
- Southern Cornbread Stuffing
- Cornbread, recipe follows
- 7 slices oven-dried white bread
- 1 sleeve saltine crackers
- 2 cups celery, chopped
- 1 large onion, chopped
- 8 tablespoons butter
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon sage (optional)
- 1 tablespoon poultry seasoning (optional)
- 5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.
Yield: 6 to 8 servings
Cornbread:
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
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By anotherashley1985
on November 26, 2011
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The best gravy I've ever prepared or tasted! I did omit the boiled egg and only used meat from the neck, as I don't care for the texture of the livers and heart in my gravy. This recipe is fool proof and was so full of flavor. A permanent addition to my Thanksgiving meals from here on out!
By VidaPuraVida
Sacramento, CA
on November 23, 2011
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@foreal5, I found this on food network website: Use the giblets from your turkey. With a heavy cleaver or large knife, chop the turkey neck into 2 to 3-inch pieces. Trim the liver and refrigerate. In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat. Add the neck, heart, and gizzard and brown on all sides, about 10 minutes. Stir in 1 quartered small onion and 1 coarsely chopped small carrot. Add a 13 3/4-ounce can reduced-sodium chicken broth and enough cold water to cover the giblets by 1 inch. Bring to a simmer, skimming off the foam that rises to the surface. Add 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 8 peppercorns. Reduce the heat to low and simmer, partially covered until the giblets are very tender, about 2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, reserving the stock, if desired. Cool the giblets. Pull the meat off the neck.
By foreal5
on November 23, 2011
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Paula's my go to gal! Help - it's late and I'm not getting this: In the first part of recipe - do I cook giblets before starting recipe? And, how is that done? What is meant by reserved cornbread mix - what do I use here? Can I use some Arnold's cornbread mix or Jiffy?
Thanks! Time is ticking!
Read all 36 reviews