Ingredients
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turkey parts (giblets, gizzards, neck, and liver)
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4 cups water or 4 cups turkey broth
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1 stalk celery, finely chopped
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1 bay leaf
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1/3-1/2 cup turkey drippings (with browned bits)
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1/2 cup water
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6 tablespoons flour
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1/4 cup milk or 1/4 cup cream
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salt and pepper, to taste
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3 -4 tablespoons onions, finely chopped
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1 carrot, shredded
Instructions
- In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.
- Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.
- Continue to cook, covered, until giblets are done, about 2 hours more.
- Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.
- Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.
- Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.
- Heat through briefly, and season with salt and pepper to taste.
- Pour into a gravy boat to serve. ENJOY your perfect gravy!