Turkey Giblets with Turnips
|Turkey gizzard||1 , cleaned, rinsed and quartered|
|Turkey heart||1 , trimmed and quartered|
|Turkey liver||1 , quartered|
|Turkey neck||1 , skin removed, cut into 4 pieces|
|Turkey wings||2 , cut into pieces|
|Turkey feet||2 , singed, skinned, trimmed and halved lengthwise|
|Pork fatback||1⁄4 Cup (4 tbs), finely chopped|
|Beurre manie||3 Tablespoon|
|Meat stock||2 Cup (32 tbs)|
|Turnips||3 Medium, quartered|
|Waxy potatoes||8 Small|
|Carrot||1 , sliced|
|Celery heart||1 , quartered|
In a saucepan over low heat, melt the fatback until it renders its liquid fat.
Then add the beurre manie and, when the beurre manie begins to brown, add the turkey pieces, except the liver.
Season with salt and saute the turkey pieces until well browned seven to eight minutes.
Add the sugar.
Heat the stock and slowly pour it into the pan, stirring constantly.
Add the bouquet garni and the onions.
Simmer the mixture over low heat for about 45 minutes.
Add the turnips, potatoes, carrot and celery.
Cover the pan and simmer until the meats are tender about 30 minutes.
Add the liver and cook for a further 10 minutes.
Remove the turkey pieces and arrange them in a serving dish, with the wings on top.
Arrange the turnips, potatoes, carrot and celery around the meats.
Discard the bouquet garni and the onion and clove.
Strain the sauce, pressing the other onion through the sieve.
Return the sauce to the saucepan.
Degrease the sauce and reduce it if necessary.
Pour the sauce over the meats and vegetables.