2 hrs 25 mins
Dienia B.'s Note:
this is just plain .everyone else had onions and what .not ours doesnt have that . this is how my grandma made it and my mothers both did
My Private Note
Units: US | Metric
- 1boil neck and giblets in water cook on low simmer cause you need fat from turkey to make gravy anyway
- 2you may need to add more water because meat has to come off the bone on the neck and gizzard must be tender so simmer about an hour at least.
- 3debone neck
- 4it just peels off when done
- 5and slice gizzards into small chunks
- 6i always eat the liver because im the only one that likes it lucky me lol. otherwise cut into small chunks too
- 7save to add to gravy.
- 8with fat from drippings cook flour salt and pepper in skillet until light brown make kinda a roux so the ratio of fat to flour is right this you have to stir so doesnt burn
- 9add stock from giblets
- 10and stir like crazy to get flour surrounded by water
- 11and neck meat and giblets
- 12and stir like crazy add canned milk.
- 13and simmer until as thick as you like.
- 14cook gravy on low cook for about 15 minutes.
- 15the longer you cook gravy the better
- 16gets rid of raw flour taste
- 17season the way you like.
- 18you have to stir every so often the thicker the gravy the more often you stir.
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Nutritional Facts for Moms Giblet Gravy
Serving Size: 1 (347 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 161.6
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 3.8 g
- Cholesterol 44.2 mg
- Sodium 497.9 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 0.2 g
- Sugars 0.0 g
- Protein 11.6 g
The following items or measurements are not included: