Giblet Gravy

The next time you roast a turkey, make your own delicious gravy from the pan drippings and stock you made from the neck and giblets. I like to get a head start by making the stock the night before. Tip: the same basic recipe can be used to make gravy from any roast - just add chicken stock to whatever pan drippings you have.

Items used to make this recipe:

(affiliate links)

• fat separator https://amzn.to/2r0SPzc

• flat whisk https://amzn.to/33DV9cy

• sieve https://amzn.to/35R2ual

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Turkey Giblet Gravy

makes about 4 cups

Printable Recipe

Ingredients

For the Stock:

• neck and giblets from turkey (I discard the liver)

• 1 tablespoon vegetable oil

• 1 carrot, peeled and chopped

• 1 onion, peeled and chopped

• 1 stalk celery, peeled and chopped

• 1 bay leaf

• 3 cups water

• 3 cups chicken stock (or more water)

For the Gravy:

• 4 tablespoons butter (or a combination of turkey drippings and butter)

• 4 tablespoons all purpose flour

• pan drippings, strained and fat removed

• enough stock added to the pan drippings to equal 4 cups

Directions

To make the stock:

1. In a 4-quart or larger saucepan, brown the turkey neck and giblets on all sides in a little vegetable oil (I like to discard the liver, but some people don’t mind using it).

2. Add the carrots, onion, celery, bay, water, and chicken stock; bring to a gentle boil for 1-2 hours.

3. Remove the neck and giblets; continue to simmer until reduced by half.

4. Strain and chill until the next day (or use right away).

To make the gravy:

1. Strain the pan drippings and remove fat.

2. Heat butter and flour in saucepan, whisking constantly until bubbly; continue whisking for 4 minutes.

3. Add 4 cups liquid (pan drippings and enough of the stock to equal 4 cups); whisk until mixture boils and thickens. Thin with more stock or thicken with more flour/butter (must reach boiling point to thicken).

4. Taste and season with salt and pepper before serving.

Brussels Sprouts with Pancetta and Parmesan

I'm so glad the old standard boiling method of cooking Brussels sprouts has fallen out of fashion - the results were limp, soggy, gray sprouts that surely had little to no nutritional value.  These days, roasting and sauteing are more common cooking techniques, resulting in creamy, caramelized, vibrant colored sprouts that haven't had all their nutritional value sucked away in a sea ofboiling water. 

Today I've taken my usual oven roasted sprouts and dressed them up with a really tasty mixture of sauteed onions and pancetta, and just before serving, I added shavings of really good parmesan.  This recipe is really delicious and worthy of being served at any holiday meal.  

Start by sautéing diced onions and pancetta in a really large skillet over medium high heat, stirring frequently.

Continue sauteing until the onions and pancetta begin to caramelize.  

Turn off the heat and add a little water to deglaze the pan, then add a touch of red wine vinegar - the flavor combination is pure magic!

Pour the mixture over roasted Brussels sprouts and top with shavings of the good stuff, Parmigiano Reggiano.  Enjoy!

Items used to make this recipe:

(affiliate links)

• large skillet https://amzn.to/3HFqoc3

• red wine vinegar https://amzn.to/3T1PFlu

• my favorite knife https://amzn.to/3Wp58iB

• really good parmigiano reggiano https://amzn.to/3NxbcSa

• half sheet pan https://amzn.to/3Lhy06R

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Brussels Sprouts with Pancetta and Parmesan

makes 4-6 servings

Printable Recipe

Ingredients

• 1 pound roasted Brussels sprouts (recipe here)

• 1 medium yellow onion, diced

• 8 ounces diced pancetta

• 2 tablespoons water

• 1 teaspoon red wine vinegar

• shaved parmesan

Directions

1. In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.

2. Add water to deglaze pan; remove from heat and stir in red wine vinegar.

3. Pour contents of pan over roasted sprouts and top with shaved parmesan.