Ingredients
The following ingredients have 4 Servings
- Giblets gizzard, neck, heart and liver, removed from turkey cavity and washed
- 1 medium yellow, onion, cut in half
- 1 stick of celery, cut into 4 pieces.
- 1 large carrot, peeled and cut into 4 pieces
- 4 cloves garlic, peeled
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 bay leaf
- 1 stick unsalted butter
- 8 tablespoons all-purpose flour
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons paprika
- 3 tablespoons Worcestershire sauce
- 1 cup turkey pan drippings
Instruction
- Place the giblets in a pot with the onion, celery, carrots, garlic cloves, salt, pepper, and bay leaf, and cover with 8 cups of water. Bring to a boil, and then turn heat down to low, simmering the stock for an hour and a half, stirring occasionally.
- Remove giblets and chop meat into small cubes. Remove aromatics and strain the stock (should have about 5 cups).
- To make the roux, in a pot heated on medium-low, melt the butter and then slowly add the flour. Constantly stir the flour and butter for about 10 minutes, or until the mixture is golden and tan.
- Add the giblet stock, chopped giblet meat and pan drippings, and then add the turmeric, paprika, and Worcestershire sauce. Turn the heat up to medium-high and bring to a boil. (Dad uses Lawry’s Seasoned Salt instead of the turmeric and paprika, and if you prefer, you can use it, too.)
- When mixture boils, quickly turn heat back down to medium-low and continue stirring until thick. Adjust seasonings to taste. Serve warm.
