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Giblet Gravy

"My mother has made this old-fashioned giblet gravy every Thanksgiving for as long as I can remember! It is delicious with turkey and mashed potatoes. Start making this while the turkey is cooking since it requires about two hours of simmering."

Ingredients :

• 1 turkey neck and giblets
• 6 cups chicken broth
• 2 large white onions, sliced
• 1 cup sliced carrots
• 1 cup dry white wine
• 1/2 cup celery leaves
• 6 cloves garlic, peeled
• 1 bay leaf
• 1/2 cup turkey drippings, or to taste
• 3/4 cup all-purpose flour
• 6 tablespoons butter, softened
• salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 16M	Ready in : 2H25M

• Cut turkey neck in half. Set liver aside.
• Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
• Mix flour and butter together to form a thick paste.
• Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

Notes :

• Use any amount of turkey drippings you prefer.

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