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Nutrition Facts

Serving Size 1 cups 48g

Recipe makes 3 cups)

Calories 37
Calories from Fat 4 (12%)
Amount Per Serving %DV
Total Fat 0.5g 0%
Saturated Fat 0.2g 0%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 9mg 3%
Sodium 13mg 0%
Potassium 85mg 2%
Total Carbohydrate 6.9g 2%
Dietary Fiber 0.8g 3%
Sugars 1.3g
Protein 1.6g 3%
Vitamin A 1267mcg 25%
Vitamin B6 0.1mg 3%
Vitamin B12 1.1mcg 18%
Vitamin C 2mg 4%
Vitamin E 0mcg 0%
Calcium 15mg 1%
Iron 0mg 3%

how is this calculated?

Turkey Giblet Gravy Recipe #12291

Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.
by Derf

3¼ hours |

3 -4 cups

  1. Remove giblets from bird.
  2. Place in saucepan.
  3. Add salt and pepper, sage, celery and onion.
  4. Cover with water.
  5. Bring to boil.
  6. Simmer covered for 2 or 3 hours while turkey cooks.
  7. When the meat starts to fall away from the neck bones, strain liquid into a blender.
  8. Chop liver and gizzard and add to blender.
  9. Pick meat from neck bones and add to blender.
  10. Puree off and on until liquefied.
  11. Add flour seasoned with salt and pepper.
  12. Blend off and on a few times until flour is incorporated.
  13. After turkey has been removed from roaster.
  14. Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
  15. Whisk as much "stuck stuff" up that you can.
  16. Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
  17. Don't add too much water at once.
  18. Place roaster in 450-500 degree oven for 15 minutes.
  19. Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
  20. Should be fairly thick.
  21. Pour into gravy boat and serve hot.
  22. Should be the last thing put on the table so that it is very hot.

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