Giblet Gravy
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




gizzard, liver and heart from one turkey
1 cup water
1 bay leaf
salt and pepper to taste
1 
1 
1 tablespoon butter
1 1/2 cups onions, finely chopped
2 teaspoons garlic, finely minced
1/4 teaspoon thyme, diced
3 tablespoons flour
3 cups broth chicken or turkey

Preparation

1 Cut away outside tough membrane from gizzard. Trim off end of heart, then chop finely with heavy knife. Chop liver separately.  2 Heat butter in pan, add onion and garlic. Cook until wilted, add gizzard, heart, thyme, cook stirring often, about 5 minutes.  3 Sprinkle with flour and stir. Add broth, water, bay leaf, salt, pepper and tomato paste; stir to blend. Let simmer over very low heat, stirring often and skimming surface of fat and scum, about 1 1/2 hours or until reduced to about 3 1/2 cups.  4 Combine gravy with turkey basting juices in roasting pan as directed in recipe for roast stuff turkey.