Holiday Favorites: Giblet Gravy

This is the second half of Mom's annual Thanksgiving offering: giblet gravy. Pretty much every turkey you purchase has a little baggie of giblets shoved into the chest cavity. It also usually has the turkey's neck, too. These are the main ingredients to Mom's gravy.




YOU WILL NEED:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup drippings from roasting pan that have been skimmed of fat
• 1 cup chicken broth
• salt and freshly ground pepper, to taste
• 1 tablespoon dry Sherry (not cooking sherry)
• 1 to 1-1/2 cups turkey giblets (chopped pieces of cooked liver and neck)

THEN
The Giblets: Mom uses the liver, pieces of the neck,and the heart. The dog gets the gizzard. Cook the neck with the turkey -- tuck it down in a corner of the pan. You can cook the liver the same way: submerge it in the broth in the roasting pan about 30 minutes before you expect the turkey to be done, or you can put it in a small saucepan, cover with a cup or so of lightly salted water and simmer it for 30 minutes. Since burner space is at a premium when preparing a holiday meal, we usually opt for the cook-it-with-the-turkey method.

Over medium-low heat, melt the butter in a large saucepan until it is bubbly, sprinkle in the flour and stir quickly for a minute or so to cook the flour. Slowly stir in the turkey drippings and chicken stock, and cook over medium heat, stirring constantly, until the gravy is smooth and thickened. (Note about lumps: Lumps are nothing to be embarrassed about. They happen. If you've got some lumps and want to get rid of them, strain the gravy now, because you won't be able to after you add the giblets.)

Reduce heat to low, and check the seasonings. Add salt and pepper only if you think it is necessary. Some people (Mom) like to add a tablespoon or two of sherry at this point. It makes a wonderful difference. Add the giblets and simmer for about 10 minutes.

You can make your gravy early, keep it warm, and heat it back up a bit just before serving, if you like.