Name: Giblet Gravy
Yield: Makes 12–15 Servings
Cuisine: United States
Ingredients: Quick Turkey Stock, 7 cups, or 7 cups high-quality, reduced-sodium chicken stock; Salt and freshly ground pepper; Cornstarch, ¼ cup; Reserved neck, heart, and gizzard

Preparation info

Makes
12–15
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Giblet gravy is a classic way to enhance the flavor of roasted poultry at your Thanksgiving dinner. Take care not to use the liver of the bird, as it will impart a bitter taste to your gravy.

Ingredients

Quick Turkey Stock, 7 cups, or 7 cups high-quality, reduced-sodium chicken stock
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Method

Place the roasting pan used to roast the bird, with any pan juices and vegetables, over 2 burners and turn the heat to medium-high. Add all but ¼ cup of the stock to the pan and bring to a brisk simmer. Stir to deglaze the pan, scraping up the browned bits from the bottom, about 5 minutes.

Pour