Recipe November 2012
Photo by Jennifer Hitchcock

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4 cups

  • Giblets from turkey
  • Scant amount of water
  • ½ cup dry white wine
  • 4 tablespoons of turkey fat
  • 4 tablespoons all-purpose flour flour
  • Turkey gizzard, heart, and liver
  • Salt and pepper, to taste
  1. Put giblets in saucepan and barely cover with water. Simmer until tender, approximately 1 hour. Save water giblets were cooked in.
  2. Separate fat from turkey drippings in roasting pan after turkey has been removed from the oven.
  3. Deglaze roasting pan with ½ cup dry white wine and set aside. Measure out 4 tablespoons of turkey fat, melt in saucepan, add 4 tablespoons of all-purpose flour. Cook, stirring constantly until flour flavor is gone.
  4. Combine separated turkey drippings, wine with deglazed turkey bits, and stock from cooked giblets to read 4 cups total liquid. Slowly stir liquid into roux. Cook the gravy until thickened.
  5. Trim the izzard and then dice gizzard, heart, and liver and add back into gravy. Season with salt and pepper to taste.
  • from Ann "Mimi" Liddell & Chef Katie Button, of Cúrate in Asheville, NC

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