"George Remus" wrote:
OK?? I keep reading these recipes for giblet gravy, and
it says to cook the giblets. How are the giblets cooked??

You simmer them separately. I usually cook the neck, heart and liver along
with the giblets, since I use the meat from the first three ground up in
my stuffing. Plus, using them, you can get more broth for the gravy.
Basically, just put them in a 2-quart saucepan with enough water to cover,
season with salt and pepper, add some onion and/or other seasonings if you
wish, and simmer until everything's tender. A glug of white wine is a nice
addition. The liver cooks fast compared to the tough giblets and heart, so
you may want to add it during the last half hour instead of at the start.
Or take it out when it gets tender and stick in the fridge until the other
parts are done. I never can remember how long it takes them to cook, since
I usually start this whenever the turkey goes in the oven. About an 1-1/2
hrs or so; the giblets are always done before the turkey is.

When giblets are tender, remove the meats, strain the broth if necessary,
dice the giblets and add them back to the broth. Proceed with whatever
gravy recipe you're using. You can use the heart, liver and neck meat for
something else, discard it, or feed it to the cat or dog. g (making sure
to take the neck meat *off* the bones. you don't want your pet crunching
the bones and choking on the slivers.)

Personally, this is only half of my gravy prep. I also make up a turkey
baste of about 1-1/2 cups of chicken broth, 1/2 cup of white wine, and a
few tablespoons of melted butter. I baste the turkey frequently with this,
so it gets nice and browned in the bottom of the turkey pan, along with
the drippings. After I take the turkey out of the oven, I put the pan it
was in on a burner over low heat, pour in any of the basting liquid that
may be left, plus a cup or so of water if needed, and simmer a few minutes
to get all the drippings loose from the pan. Then I add that to the diced
giblets and broth, bring everything to a simmer, and thicken it. Adjust
the seasonings and I'm done. Makes a really good, rich brown gravy.

Monica

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