This is a recipe that accompanies the Roast Turkey recipe found elsewhere in this blog. I apologise for not having many pictures for this recipe. I was making it for a Thanksgiving meal and it got a bit hectic and I forgot to take pictures. I will be sure to update this post with more pictures the next time I make this recipe.
Giblets (I only use the neck, heart and lungs)
1 cup stock and pan drippings from the pan (as instructed in the Roast Turkey recipe)
1 cup water
1 cup white wine (optional)
Cornstarch or flour
- Place the giblets from the turkey into a small sauce pan and cover with 1 cup of water.
- Collect about 1 cup of liquid of the mixture of stock and drippings from the pan holding the turkey and pour into the pan with the giblets.
- Bring the pan to a boil and then lower the heat to a simmer, cover and cook for 30 minutes.
- Remove the neck and dispose of it.
- Remove the heart and lungs and chop very finely and return to the mixture.
- Add 1 cup of white wine. I would use a dry wine that you would also serve with the meal. Let simmer for a few minutes to allow the alcohol to burn off. If you prefer you can add another cup of stock instead but I think the wine adds a depth of flavor that is much richer.
- Add 2 tablespoons of cornstarch or flour and whisk until smooth. I prefer cornstarch as it is less likely to be lumpy.
- Serve and enjoy!