Sassy Sauces and Seasonings: Giblet Gravy

Ingredients

turkey liver and neck from giblet bag, discard the rest
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 stalk celery, diced
1/2 yellow onion, divided ad diced
4 cloves of garlic, divided
3 cups water
2 tablespoon unsalted butter
2 tablespoons flour
1/2 cup half and half
5 cups of strained turkey drippings (3 cans chicken stock)
3 sprigs of thyme

Directions

1.  In a stock pot, simmer the neck and liver from the giblet bag (discard the other gizzard parts), salt, pepper, celery, 1/4 onion, and 2 garlic cloves in water for 15 to 20 minutes.

2.  Cut the neck into 4 or 5 pieces, and set the neck aside.

3.  In a food processor combine the celery, onion, garlic, and liver. Pulse into a smooth puree. Use some of the cooking broth as necessary to eliminate as much of the lumps as possible, and set aside the puree.

4.  Fill a stock pot with the strained turkey drippings, half and half, 1/4 onion, thyme, and 2 cloves of garlic, and lightly boil the mixture.  When heated through strain the herbs out of the mixture and set aside.

5.  In a large saute pan melt the butter.  Slowly whisk in the flour, creating a roux and cooking the raw flour taste out of the roux.

6.  Slowly whisk in the milk-broth mixture into the roux, 1 ladle at a time, until all of the liquid is fully incorporated into the roux.  Vigorously whisk the mixture while adding the liquid.

7. Whisk the the puree into the pan and heat through. Add the neck pieces to the sauce, and let the gravy simmer on low for about 5 minutes. 

8.  Strain the gravy and place back on the stove on low heat.  Add the neck pieces back into the gravy but remember to not allow the pieces into the serving dish. Adjust seasoning as necessary.  Continue to simmer on low until ready to serve.