Thanksgiving is coming soon. This is how I make my gravies from pan drippings left over from roasting poultry. I prefer using roux for red meat-based gravies.
In my house it wouldn’t be Thanksgiving without sneaking in some organ meats somewhere! This is how we use the turkey liver and giblets. I place them in a small pan in the oven when I cook the turkey and pull them out when they’re done, then shred them finely and include some wing meat with it, to help hide it.
Works every time. 😉
From the Thanksgiving Menu Mailer
Hands-on: 10 minutes
3-4 cups chicken or turkey stock
½ tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning
1 hard-boiled egg, chopped, optional
½ cup cooked wing or neck meat or giblets, finely shredded, optional
1 Tbs cornstarch or arrowroot
In the pan you cooked the turkey in, remove the roasting rack and turkey. Leave the drippings in the pan. Place the pan over your burner and turn on the heat to high. Add the chicken stock and scrape the bottom of the pan to bring up any browned bits. Stir in the spices, egg and meat.
In a small bowl, combine the cornstarch and 2 tablespoons cold water. Shake or whisk until smooth. Add to pan and bring to a boil. Serve immediately.
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I hide mine in the stuffing broth. I do a similar thing with chicken broth, basically crumble the cooked giblets (including liver) into the broth. It works even for me, who knows it’s there. 😉
The basic idea is this:
The night before, remove giblets and neck from turkey. Cover turkey and return to refrigerator. Place neck and giblets in medium saucepan and cover with water, Bring to boil, reduce heat and simmer a few hours, until all meats are tender. Remove meat from bones and mince finely along with giblets, reserving broth.
In VERY large bowl, mix torn bread, diced onion, diced celery, chopped nuts, raisins, chopped apple and diced meats. Moisten stuffing with reserved broth and season with thyme and sage. Store in fridge overnight.