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Vidalia Onion and Giblet Gravy
Giblets and neck bone from turkey
1 Stalk celery; chopped
1 Carrot; scraped and chopped
4 Black peppercorns
1 Whole clove
5 c Chicken broth
4 c (3 lb) Vidalia onion; chop
1/4 c Butter; melted
2 tb Peanut oil
1/4 c Cornstarch
1/2 c Heavy whipping cream
Pan drippings from roasted
Combine first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Pour mixture through a wire-mesh strainer into a bowl; discard celery, carrot, peppercorns, and clove. Remove meat from neck; finely chop neck meat and giblets.
Cook onion in butter and oil in large Dutch oven over medium-high heat, stirring constantly, until onion is lightly browned and tender.
Sprinkle cornstarch over onion and cook, stirring constantly, 2 minutes. Add strained broth. Cook over medium-high heat, stirring constantly with a wire whisk, until thickened and bubbly. Stir in chopped neck meat and giblets and heavy cream.
Skim fat from reserved pan drippings of roasted turkey; discard fat. Stir pan drippings into gravy. Cook over low heat, stirring constantly, until thoroughly heated. Add salt and pepper to taste.
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