- Giblets and neck from 1 turkey
- 1 small onion, chopped
- 3 cups water
- 2 stalks celery, chopped
- 1/4 tsp poultry seasoning
- 1/4 tsp marjoram leaves
- 1/4 tsp rubbed sage
- 1/4 tsp ground thyme
- 1/4 tsp pepper
- 1 tsp salt
- 2 Tbsp cornstarch
- 1/4 cup water
Combine first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until giblets are fork-tender. Drain, reserving broth.
Remove meat from neck; coarsely chop neck meat and giblets; set aside.
Add water to reserved broth to equal 3 cups. combine broth, chopped neck meat, giblets and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 to 45 minutes.
Combine cornstarch and 1/4 cup water; stir into broth mixture. Bring to a boil; boil 1 minute.
Serve gravy hot over turkey and dressing.Makes 2 2/3 cups
Submitted by: Recipe Group Member
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