Recipe Categories
Poultry
Stuffing & Dressing
Whole Turkey Breasts 
Whole Turkeys
Turkey
Gravy

    Number 51 Giblet Gravy

Giblets, neck bone, heart & liver                
4 cups cold water                                     
2 hard boiled eggs finely chopped
Fat (butter or margarine or oil)
Flour
Salt & pepper

Cook giblets, neck bone, gizzard, liver and heart in water till done. Chop up gizzard,
 heart and take meat from neck bone .
To make gravy: for each 2 cups gravy use 3 tablespoon fat, 3 tablespoons flour and
 2 cups liquid ( juice from turkey or broth).
Measure fat into skillet add flour and stir till brown. Add liquid and stir until blended. 
Add chopped gizzard, and heart and some meat from neck. Add two finely chopped eggs
and cook till desired thickness.

 Giblet Gravy

2 tbs turkey drippings
2 tbs flour
1 cup broth reserved boiling giblets
1 cup milk
Salt & pepper
Giblets minced
1 hard cooked egg, minced

Stir flour into drippings and cook until smooth. Stir in broth, while gravy is simmering add milk.
Season to taste, stir in giblets and egg, cook until thickened.

Giblet Gravy

Turkey gizzard, heart, liver and neck bone
4 cops water
Salt & pepper
1/4 cup oil
1/4 cup flour
2 chopped hard boiled eggs

In water boil meats until tender and chop meat and pull some off the neck bone. In saucepan add oil when hot,
 and add flour, blend and let brown. From cooked meat, make sure you have 2 cups broth ( if not add enough
water or juice from turkey to make 2 cups). Add the 2 cups to saucepan and season with salt and pepper, add meat and
 add eggs. Cook until desired thickness.

Giblet Gravy

drippings from turkey
5 tablespoons flour
3 cups chicken or turkey stock
chopped turkey giblets from roasting pan
salt & pepper to taste

When turkey is done, remove from pan and set on carving board. Place roasting pan over 2 burners on top of stove. Cook flour in turkey drippings until it turns brown, stirring constantly. Add the stock and enough water to make 3 cups.Stir over medium heat until thick; add giblets and salt and pepper to taste

Giblet Gravy

1/4 c Pan drippings 
1/4 c Flour 
1 c Water 2 
c Turkey stock 
Turkey giblets, cooked, chopped 
Salt Pepper

Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed

Uzbekistan is situated in central Asia between the Amu Darya and Syr Darya Rivers, the Aral Sea, and the slopes of the Tien Shan Mountains. It is bounded by Kazakhstan in the north and northwest, Kyrgyzstan and Tajikistan in the east and southeast, Turkmenistan in the southwest, and Afghanistan in the south. The republic also includes the Karakalpakstan Autonomous Republic, with its capital, Nukus (1992 est. pop., 182,000). The country is about one-tenth larger in area than the state of California.