Ingredients Jump to Instructions ↓

  1. 1/4 c Butter

  2. 1/4 c Flour Salt and freshly ground -pepper

Instructions Jump to Ingredients ↑

  1. Place giblets and neck from turkey in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Drain giblet stock and reserve. Cut giblets in small cubes and reserve. When turkey is done and removed from roasting pan, add at least 1 cup water to the pan. Blend water with drippings, stirring and scraping with a wooden spoon to loosen any browned bits that my have stuck to bottom of pan. The water and pan drippings together should equal 2 cups. Reserve this liquid. In a saucepan, melt butter. Whisk in flour and cook over medium heat until golden brown. Stir in reserved giblet stock and liquid from pan drippings. Stir constantly until thickened, to avoid lumping. Season with salt and pepper, stir in giblet cubes and serve with roast turkey. Makes 2 cups. Posted by Stephen Ceideberg; December 13 1991. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback