Best Giblet Gravy A La Nita

Turkey (or Chicken) Giblets
water to cover giblets
1 Tablespoon baking soda
1 teaspoon Salt
3 Tablespoons Pure Unsalted Butter
2 cans Campbell's Chicken Broth (Not salt free)
2 cans water
2 Knorr Chicken Bouillon Cubes
2 cups more of water
1/2 cup stuffing mixture
1/4 to 1/2 teaspoon black pepper
2 Tablespoons dried parsley
1/2 cup peeled and chopped sweet type onion*
1/4 cup chopped celery*, scraped and strings removed
2 Packages Knorr or McCormick Brown Sauce
2 1/2 cups water for sauce

Wash giblets in water in which 1 Tablespoon baking soda has been
dissolved.
Clean neck, liver, gizzard. Be sure to remove innards from gizzard and any
green looking gall sac from the liver.
Rinse thoroughly with cold water.
Season giblets with 1 teaspoon salt. Boil giblets in enough water,
bouillon
cubes and chicken broth and water to cover them well. Boil slowly about 45
minutes or until thoroughly tender.
Remove giblets and set aside.
Add 2 or 3 Tablespoons Pure unsalted Butter to the water they were cooked
in.
Allow butter to melt.
Cool and chop giblets. Discard skin, fat and bones from neck.Return the
chopped giblets to the liquid.
Add 1/2 cup of your stuffing mixture and additional turkey stock if
needed.(Refrigerate stock you do not need to use in your stuffing.)
Season gravy mixture as needed with pepper, parsley, onions* and celery*
--
Don't add too much celery as it will make your gravy too bland. Bouillon
cubes
have salt in them as does the Chicken Broth and the Brown Sauce Mix.

If you get your gravy too salty, add a piece of peeled, washed and sliced
Irish potato. This will absorb some of the salt. Discard the potato when
it
cooks
tender.Cook gravy until potato is done (only if needed) -- Add a bit of
water
if needed.

Add Knorr or, McCormick Brown Sauce, prepared by directions on the
package. Combine all. If your gravy/sauce is too thin, let it boil slowly
to thicken.Thicken further and add a shiny glaze to your gravy with 1 or 2
Tablespoons Arrowroot or Corn starch dissolved in a bit of water if
needed. Do not boil after adding arrowroot. You should by now have a light
brown gravy that is shiny and slightly thickened by the Corn Starch or
Arrowroot and that contains particles of food from the cooked giblets,
onions, celery and stuffing (or dressing).Check and adjust your own
seasonings as you go. Serve gravy hot with your turkey and dressing (or
stuffing). * I place my onion and celery in a bowl add 2 Tablespoons
water, cover with waxed paper and microwave it on high for 3 minutes.


A recipe by Nita Holleman

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