Ingredients:

  • Turkey giblets (neck, gizzard, heart, liver), 1 set (approximately 1 lb / 450g)
  • Water, 6 cups (1.4 liters)
  • Bay leaf, 1
  • Fresh thyme sprigs, 2
  • Whole black peppercorns, 6
  • Unsalted butter, 4 tablespoons (57g)
  • All-purpose flour, 4 tablespoons (32g)
  • Yellow onion, finely chopped, 1 medium (approx. 1 cup / 150g)
  • Celery, finely chopped, 1 stalk (approx. 1/2 cup / 75g)
  • Carrot, finely chopped, 1 small (approx. 1/2 cup / 75g)
  • Dry sherry or dry white wine (optional), 1/4 cup (60 ml)
  • Turkey giblet stock (from above), 3 cups (700 ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish), 2 tablespoons

Instructions:

  1. In a medium saucepan, combine the turkey giblets, water, bay leaf, thyme, and peppercorns. Bring to a boil, then reduce heat and simmer for at least 45 minutes, or until the giblets are tender.
  2. Strain the stock through a fine-mesh sieve (if desired) to remove solids. Reserve 3 cups (700 ml) of the stock. Set aside. Pick out the liver.
  3. Roughly chop the cooked giblets (except the liver) and set aside. Discard the bay leaf, thyme, and peppercorns. Saute the Liver until its cooked through. And then chop.
  4. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrot. Sauté until softened and slightly golden, about 5-7 minutes.
  5. Sprinkle the flour over the vegetables and cook, stirring constantly with a whisk, for 2-3 minutes. This creates a roux – the thickening agent for the gravy.
  6. If using, pour in the dry sherry or white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute, allowing the alcohol to evaporate.
  7. Gradually whisk in the reserved giblet stock, ensuring no lumps form. Bring to a simmer, then reduce heat to low and simmer for 15-20 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally.
  8. Stir in the chopped giblets and liver. Heat through for a couple of minutes.
  9. Season the gravy with salt and pepper to taste. Garnish with chopped fresh parsley before serving. Enjoy your turkey giblet gravy!