Turkey Giblet Gravy

Recipe Description:

This is a wonderful way to sneak in nutrient dense organ meats to your family. Use the liver, heart and turkey neck to make this flavorful and nutritious gravy.

Prep Time: 2 Hours

Cook Time: 15 Minutes

Servings: 4 cups

Difficulty: Moderate

Recipe Ingredients:

Turkey liver, heart, gizzard, kidney and neck

1/2 cup arrowroot powder

1 cup of cold chicken stock

3 cups drippings from the turkey and/or broth from giblets or chicken stock

3 boiled eggs, chopped

salt

pepper

Recipe Instructions:

While the turkey is roasting, rinse the giblets and neck. Place in a saucepan and cover with water. Simmer about 2 to 2 1/2 hours or until tender, adding the liver the last 30 minutes. Save the broth to make the gravy.

Remove the meat from the neck and chop fine along with giblets.

Dissolve arrowroot flour in chicken stock. (The recipe should have a total of 4 cups of liquid)

In a saucepan, bring broth and/or stock to a simmer. Add chopped giblets and neck meat. Slowly pour in some of the dissolved arrowroot. Stir constantly to prevent lumps. Simmer a few minutes to check consistency before adding more arrowroot. Add the dissolved arrowroot until desired thickness is achieved.

Remove from heat. Add chopped boiled eggs. Salt and pepper to taste.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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