Giblet Cream Gravy
|Turkey giblets||1⁄2 Pound (Giblets from a 15 to 20 pound turkey)|
|Water||3 Cup (48 tbs)|
|Peppercorns||4 (Adjust Quantity As Per Taste)|
|Onion||1⁄2 , sliced|
|10% cream||1⁄2 Cup (8 tbs)|
Simmer the giblets in the water with the next six ingredients until giblets are very tender, about 2 1/2 hours.
Drain and reserve the liquid.
Scrape all fat and drippings from the turkey roast pan into a measuring cup.
Skim off all but 4 tablespoons of the fat.
Measure the flour into a blender and add the chilled giblet cooking liquid, the cream and the cooked giblets including meat stripped from the neck.
Cover and blend until giblets are chopped.
Pour into the drippings and fat from the roast pan.
Cook and stir until smoothly thickened.
Season to taste.
If too thick, thin the mixture with a little boiling water or chicken broth.
If too thin, boil until sauce thickens.