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Ingredient:
Giblet and neck package from inside the bird - remove the
liver
1/2 lb of washed Mushrooms - cut into desirable size
1/2 diced medium Onion
1 tsp of Salt
1/2 tsp Black Pepper
4 Tbs of All Purpose Flour
2 1/2 cups of tap water
4 cups of water drained from boiling a starchy vegetable such as
potatoes
Drippings from one Roasted Turkey Instructions: Follow these instruction for a lump free gravy Add
the 4 Tbs of flour to about 1/2 cup of water in a jar. Put
on the lid and shake until the flour has no visible lumps. set
this aside, shaking occasionally.
Remove the liver from the giblet package (not used) Wash the
giblets and neck. Place the giblets/neck into a sauce pan
with 2 cups of water. Boil until froth is seen on the surface.
Drain off this first batch of water and discard. Add the 4 cups
of starchy water and boil until the meat on neck is cooked and
can be scraped off with a fork. Drain this water off into the
roasting pan (Enameled - not an aluminum throw away type) or
scrape the brownings from the inside of the pan, then pour
dripping, scrapings and starchy giblet water into a large 4
quart sauce pan. Set the giblets aside to cool. Bring the
gravy pan to a simmer over a medium heat.
When cool enough to handle, cut the giblets up into small
slivers (Easier on the gums than squares) or pulverize them into
small pieces. Scrape the meat off the neck with a fork and then
add this and the giblets to the simmering mixture. Add in your
Mushrooms, Onions, Salt, and Pepper. Allow this simmer for about
five minutes to blend the flavors. Turn the heat
off for 1 minute then shake and pour in the flour/water
mixture while stirring. Turn back on the heat (medium) and cook
at least 10 minutes stirring the bottom every minute or so. Stir
it up and then pour or ladle into gravy boats for placement on
the table . Enjoy!! |
