Page 245 - Harrington Family Recipes

Giblet Gravy (without giblets)

Serving Size : 8 Preparation Time :0:00
Categories : Sauces and Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
GIBLET BROTH
1 giblets
2 1/2 c nonfat chicken broth
1/2 c dry vermouth
1 med carrot -- peeled and sliced
1 lg onion
8 ozs mushrooms
12 lg sage leaves
1/2 tsp black peppercorns

GRAVY
Giblet broth from above
Pan juices from 1 roasted turkey
1 can nonfat chicken broth
6 tbsp all-purpose flour

Rinse turkey neck, gizzard, heart and wing tips. Place in heavy large
saucepan. Add broth, vermouth, carrot, onion, mushrooms, sage and
peppercorns. Bring to boil over medum-high heat. Reduce heat to low;
cover pan. Simmer 2-1/2 hours.

Strain broth into small bowl and discard solids. (May be made 1 day
ahead. Cover and refrigerate)

GRAVY: Baste the turkey occasionally with chicken broth. This will help to
create the rich pan juices that go into the gravy.

After removing turkey, stir pan juices with wooden spoon scraping up any
browned bits from pan bottom. Strain mixture from pan into large sauce
pan. Add flour. Whisk over medium heat until golden brown, about 3
minutes. Whisk in giblet broth. Bring to boil, whisking occasionally.
Simmer until thickened to desired consistency. Season with salt and
pepper.
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Per Serving (excluding unknown items): 80 Calories; 1g Fat (12.6% calories
from fat); 8g Protein; 10g Carbohydrate; 1g Dietary Fiber; 24mg
Cholesterol; 234mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fat.

NOTES : Made this for Thankgiving 2000 - excellent!

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