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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Grandma Gross’s Giblet Gravy Recipe

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This recipe for Grandma Gross’s Giblet Gravy is from The Roth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Turkey giblets (from whole turkey, thawed if frozen)
2 medium stalks celery, sliced (1 cup)
1 onion
Drippings from roasted turkey
1 or 2 cans mushroom gravy
½ cup corn starch
Salt and pepper to taste
Directions:
Directions:
In saucepan, place giblets; 4 cups water, celery and onion. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. .

Drain giblet mixture, reserving broth and giblets. Discard celery and onion. (I also discard the liver – you can add the parts of meat that you want).

Chop up the giblets and put back in pan with broth, add 1 or 2 cans of mushroom soup.

Combine turkey juices and fat with ½ cup corn starch to make a paste then add to gravy stirring constantly until mixture is smooth, boils and thickens. Stir in salt and pepper to taste. Note: if you do not continue to stir your gravy will become lumpy.

 

 

 

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