Desi, I make giblet gravy by boiling the giblets in water with a rib of celery with leaves, and a small onion. You can also add a bay leaf to the pot. Don't boil the turkey liver, just the heart, gizzard and neck. You can fry the liver separately in a little butter and eat it sprinkled with salt and pepper, or feed it to the cat, who will probably love it.
When the giblets are done, chop them fine, picking the neck as best you can. Discard the celery, onion and bay leaf. Then make a roux with butter and flour (one tablespoon each per cup of liquid). Add the broth to the butter flour mixture and bring to a boil. Simmer gently for a few minutes until the gravy begins to thicken. If you use bullion when boiling the giblets, you probably won't need any more salt. If you use just water, taste and season as desired with salt and pepper. Blessings, Alice _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
