Easy Giblet Gravy
|Turkey giblets||1 (From 1 Turkey)|
|Turkey neck||1 (From 1 Turkey)|
|Celery stalks||2 , chopped|
|Onion||1 Small, chopped|
|Water||2 1⁄2 Cup (40 tbs)|
|Pan drippings||1⁄4 Cup (4 tbs) (From Roasted Turkey)|
|All purpose flour||3 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Hard cooked egg||1 , chopped|
Combine giblets (except liver), neck, celery, onion, and salt in a medium saucepan; add 2 1/2 cups water.
Bring to a boil; cover, reduce heat, and simmer 45 minutes or until giblets are tender.
Add liver; simmer an additional 10 minutes.
Pour mixture through a wire-mesh strainer into a bowl, discarding celery and onion.
Set strained broth aside.
Remove meat from neck; coarsely chop neck meat and giblets (including liver).
Skim fat from pan drippings of roasted turkey; discard fat.
Add enough strained broth to pan drippings to equal 1 1/2 cups.
Combine flour and 1/4 cup water in a medium saucepan; stir until smooth.
Add broth mixture to flour mixture.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in chopped neck meat, chopped giblets, egg, and pepper.