Wednesday, December 24, 2014

Giblet Gravy with Wine

Most turkeys come with a bag of giblets inside of it. Remove before roasting the turkey. Some have not found that until after roasting. Something you may never live down with your family's. LOL. Some of you may not know what to do with them. Well, here is what I do with them. ( My Dads favorite ) Make gravy.

3 cups water
1½ cups dry white wine
1 large onion, chopped
1 small carrot, chopped
1 small celery stalk. including leaves. chopped
1 garlic clove crushed
   Giblets and neck from turkey coarsely chopped
1 hard boiled egg chopped
salt and pepper to taste

½ cup water
½ cup Madeira
1 to 2 tablespoons all purpose flour

In a 10" Dutch oven, combine  the first 8 ingredients plus salt and pepper to taste. Cover and bring to a simmer over 10 to 12 charcoals. Let simmer for 5 minutes and uncover. Continue to simmering. Stock until stock has reduced to 1½ cups and has intense flavor. ( If you have pan drippings from turkey add to stock, if not add a little turkey base ) Beat together remaining water, Madeira and flour until very smooth. Stir into gravy and continue to boil until thickens. ( Most boil to thicken ) About 5 minutes more. Adjust seasoning. Pour into gravy boat and pass at table.

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