How Do You Make Turkey Giblet Gravy

So, I Always Make Unsalted Turkey Stock In Advance And In Quantity To Use With The Extra Necks And Giblets.

Turkey backbones = better gravy. You can still do that. I can thing of a few other ways to reuse the gravy so that you don't wast any leftovers.

I Would Caution You Though That Making Gravy Based On Neck Stock Alone Either Gives You Very Weak Gravy Or Not Enough Of It.

To me, the point of a turkey dinner is a turkey gravy. It's always possible to make gravy with nothing but canned chicken stock and drippings, but that gravy is so much better when you have some real bones and meat to work with. Ten necks and a thigh or two.

Most Often They Get Thrown Away.

Normally, that means using the turkey neck and giblets to flavor the broth while the turkey roasts. The most basic recipe uses nothing more than flour as a thickener, but you can make creamier gravies using milk or glossier gravies using cornstarch. My mom, who could never let anything go to waste, always used the turkey neck and giblets to make a quick pot of broth to use for making gravy or moistening stuffing.

While Traditional Gravy Uses Pan Drippings For Flavor, You Can Make A Simpler Version Using Poultry Or Meat Broths.

But what else can you use the leftover gravy for? My most favorite things to do is to use my leftover ham and turkey to make sandwiches. You already know about pouring gravy on top of your cornbread dressing.

Have You Ever Removed The Neck And Giblets From A Turkey And Wondered What In The World To Do With Them?

I heat the meat, bread, and the pour on so gravy.