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Instructions |
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Reserve the liver.
Place remaining giblets and neck in lightly salted water to cover; add celery leaves and onion slices.
Cover ans simmer for 1 hour.
Add liver; simmer 5 to 10 minutes or till tender (turkey liver will take 20 to 30 minutes.)
Strain; reserve cooking liquid.
Chop giblets, discard neck.
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For gravy, add enough water to cooking liquid to measure 3 cups. (if making gravy with roasting bird, add enough cooking liquid to drippings from roast bird to measure 3 cups.)
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In jar with tight fitting lid combine 1 cup of the liquid, flour, and pepper; shake well.
IN a saucepan combine flour mixture and remaining liquid.
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Cook and stir flour mixture till thickened and bubbly. Cook and stir 1 minute more. Stir in chopped giblets; heat through.
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| Serving
Suggestions |
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Serve over Roast Turkey with Chestnut Stuffing
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Originally Submitted
7/3/2010
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