Turkey Gravy

Ingredients

• giblets and neck from turkey (1.25 pounds)
• chopped onion (1 cup)
• chopped celery (1 cup)
• dry turkey gravy mix (2 packages)
• ground white pepper (1 pinch)
• chicken broth (3 cans)
• turkey drippings (1.75 cups)
• quick-mixing flour (0.25 cup)
• milk (0.5 cup)

Instructions

1. Place giblets and turkey neck into a large saucepan. Add onion, celery, turkey gravy mix, and white pepper. Pour chicken broth over all, bring to a simmer over medium-low heat, and cook for 30 minutes.
2. Remove turkey liver and set aside. Simmer stock for 2 ½ more hours.
3. Remove remaining giblets from stock and chop with liver; set aside. Strain stock into a liquid measure. You should have about 3 cups; add more chicken broth if needed. Pour stock into a saucepan. Discard strained turkey neck and vegetables.
4. When turkey is finished roasting, pour pan drippings into a bowl or fat separator and skim off fat. Whisk quick-mixing flour into drippings until smooth, then whisk flour mixture into stock in the saucepan. Bring gravy to a simmer over medium heat, whisking constantly. Add chopped giblets. Stir in milk until desired smoothness is reached.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 229
• fat: 20 g
• sats: 6 g
• carbs: 5 g
• fibre: 0 g
• protein: 7 g
• salt: 0 g