GIBLET
GRAVY
Makes: about 3 cups
1 turkey gizzard 1 turkey
liver 1 tablespoon butter 1/2 cup chopped onion 2 teaspoons minced
garlic 1/4 teaspoon ground thyme 3 tablespoons flour 3 cups chicken
broth 1 cup water 1 bay leaf 2 teaspoons tomato paste
Remove and discard membrane from gizzard. Chop finely. Chop liver
separately. Heat butter in saucepan. Add onion garlic. Cook until wilted
then add gizzard and liver stirring often. Sprinkle with flour stirring to
distribute evenly. Add the remaining ingredients. Mix well. Simmer gravy
for about one hour. Skim fat off the surface. Use gravy with roast turkey.
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