Recipe by Alan Leonetti
When I make a roasted turkey, this is how I make my giblet gravy. There is never enough giblets when you only use the giblets from the turkey, so here is my WONDERFUL and EASY recipe. If you have a large turkey, you may want to double this recipe. Any left over gravy can be frozen for future use. NOTE: The person who wrote a bad review must have done something wrong or did not include the turkey drippings. Please disregard that review and try this gravy for yourself. If you have any questions, e-mail me: AlanLeonetti@q.com
Top Review by piranhabriana
I don't "do" liver, but I have made this multiple times for my husband and he absolutely raves about it, as do my other guests. I can't imagine why this would have tasted like mashed up livers though, because the ratio that the recipe indicates, which is what I always follow, produces a much larger amount of gravy than liver.
- 1 (48 ounce) can turkey gravy (NOT CAMPBELL'S)
- 1 (1 lb) container chicken liver
- 3⁄4 cup turkey drippings
Directions See How It's Made
- In a large skillet, pour in the chicken livers with their juice. A container is approximately 1 lb.
- Sautè the livers, turning them, until they are done.
- Allow to slightly cool, and cut the livers into small, but not too small, pieces.
- Place the gravy into a large pot.
- Add the cut up chicken livers.
- Heat, stirring every so often.
- Add about 3/4 cup of the turkey drippings.
- If you are wondering about seasonings, stop worrying. You do not need any seasonings, other than those already in the canned gravy, and the chicken livers along with the turkey drippings completes the taste.