• 1 cup dry white wine
  • giblets (excluding liver)
  • ¾ cup unsalted butter, softened
  • cup all-purpose flour
  • 1 quart turkey stock or
  • 1 quart chicken stock


1. Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat,
2. and add the wine to the pan. Deglaze the pan over moderately high heat, scraping
3. up the brown bits, and boil the mixture until it is reduced by half. In a saucepan
4. combine the reserved fat and the flour and cook the roux over moderately low
5. heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream,
6. whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the
7. reserved cooked giblets and neck meat, chopped, and salt and pepper to taste,
8. simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.



MacGourmet downloadTurkey giblet gravy. To import, drag image to your MacGourmet recipe box.


8 servings