Giblet Gravy

Ingredients

• 1 turkey gizzard plus 1 turkey heart, about 1/4 pound
• 1 turkey liver, about 1/4 pound
• 1 tablespoon butter
• 1 ½ cups finely chopped onions
• 2 teaspoons finely minced garlic
• ¼ teaspoon dried thyme
• 3 tablespoons flour
• 3 cups fresh or canned chicken broth
• 1 cup water
• 1 bay leaf
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 teaspoons tomato paste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    231 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 24 grams protein; 258 milligrams cholesterol; 1308 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 1/2 cups

Preparation

1. Cut away and discard outside tough membrane from the gizzard. Trim off end of the heart. Place gizzard and heart on a flat surface and chop finely with a heavy knife. There should be about 1/3 cup.
2. Chop liver separately. There should be about 1/3 cup.
3. Heat butter in heavy saucepan. When melted add onions and garlic. Cook until wilted and add chopped gizzard, heart, liver and thyme. Cook, stirring often, about 5 minutes.
4. Sprinkle with flour, stirring to distribute evenly. Add broth, water, bay leaf, salt, pepper and tomato paste and stir to blend. Let simmer over very low heat, stirring often and skimming surface of fat and scum as necessary, about 1 1/2 hours or until reduced to about 3 1/2 cups. Combine gravy with turkey basting juices from roasting pan as directed in recipe for roast stuffed turkey.

1 hour 45 minutes