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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.
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Ingredients Method Notes

Ingredients
  

  • Turkey giblets and neck
  • 3 1/2 cup water
  • 1 medium-size carrot chopped (1/3 cup)
  • 1/4 cup chopped celery
  • 1 tsp dried thyme leaves
  • 1/4 tsp ground black pepper
  • 1/4 cup all-purpose flour
  • salt

Method
 

  1. 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. 2. Reduce heat, cover and simmer 1 hour.
  3. 3. Add liver, cover and simmer 30 minutes longer or until giblets and neck are tender.
  4. 4. Strain and reserve broth.
  5. 5. To make gravy, leave 1/4 cup drippings and all browned bits in roasting pan. Sprinkle in flour.
  6. 6. Stir over medium-high heat, scraping up browned bits in bottom of pan until smooth.
  7. 7. Remove from heat. Slowly stir in 3 cups giblet broth until blended.
  8. 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.

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