Giblet Gravy

25 Jan

(From “Great Good Food” by Julee Rosso)

All reserved drippings from roasted turkey, defatted; 2 tbsp. fat reserved
4 tbsp. all-purpose flour
6 cups Giblet Puree (see below)
Chicken broth or water as needed
1/4 cup Marsala cooking wine
Salt and pepper

In large skillet or turkey roasting pan, heat reserved turkey fat over medium heat. Sprinkle flour over hot fat and stir well to combine. Whisking constantly, slowly add giblet puree until thickened. Stir in skimmed turkey juices. If gravy is thick, thin it with a little broth or water. Bring gravy to a gentle boil and cook for five minutes. Just before serving, stir in Marsala wine, and add salt and pepper.

Giblet Puree

Giblets (not the liver) from the turkey
2 cups coarsley chopped celery stalks and leaves
1 cup coarsley chopped onions
1 cup coarsley chopped carrots
5 sprigs fresh parsley

In a large saucepan, combine all ingredients and add water to cover. Cover and simmer for 1 1/2 hours. Allow to cool, remove neck meat from bone and discard bone. Chop giblets. In a blender, process the giblets, vegetables and broth in batches until smooth.

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