Thanksgiving Gravy
When I have to go Thanksgiving on my own, I’ve been known (shhh) to pick up some powdered onion-soup mix and follow the gravy directions on the envelope. Now that I have (at last) this family recipe, I guess I won’t have to (whew!). The broth can be made a day ahead.
Ingredients
Method
- 1. To make broth, put giblets (except liver) and neck, water, carrot, celery, thyme, salt and pepper in a 3-quart saucepan and bring to a boil.
- 2. Reduce heat, cover and simmer 1 hour.
- 3. Add liver, cover and simmer 30 minutes longer or until giblets and neck are tender.
- 4. Strain and reserve broth.
- 5. To make gravy, leave 1/4 cup drippings and all browned bits in roasting pan. Sprinkle in flour.
- 6. Stir over medium-high heat, scraping up browned bits in bottom of pan until smooth.
- 7. Remove from heat. Slowly stir in 3 cups giblet broth until blended.
- 8. Bring to a boil. Reduce heat and simmer 5 minutes until thickened.
Notes
Makes 3 cups. Nutritional data unavailable. From Woman’s Day 11/22/88. Handwritten additions on page indicate: 1/3 c. brown sugar, 1/2 tsp. allspice – these may be for a different recipe on the page.