Grandma’s Giblet Gravy
Grandma has two jobs when she comes over for Thanksgiving. Keep the kids out of my hair while I am in the kitchen, and make the gravy! She always requests that I have Kitchen Bouquet on hand.
Ingredients
- Giblets and neck from the turkey
- ¼ teaspoon salt
- 1 large onion roughly chopped
- 2 stalks celery sliced in medium size pieces
- 2 carrots sliced in medium size pieces
- 1 bay leaf
- ¼ cup corn starch
- Kitchen Bouquet
- drippings from the turkey pan
Instructions
- Combine the giblet and neck from the turkey into a large saucepan with salt, onion, celery, and carrots.
- Add water until the pan is ¾ full (about 5 cups).
- Add bay leaf and simmer slowly while the turkey roasts in the oven. Add water as needed.
- Before the turkey comes out of the oven, strain the giblet mixture, placing the solids (minus the neck bones) into a food processor and process until just slightly lumpy.
- Add turkey drippings into broth from the giblets.
- Combine cornstarch and ½ cup water. Add to broth mixture, stirring until smooth.
- Cook over medium heat until thickened. Add back in the giblet meat, salt, and pepper. Serve warm.