This is a great change on Thanksgiving from normal, boring turkey gravy. It's worth the effort.
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Units: US | Metric
- 1In a three quart saucepan over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
- 2Heat to boiling. Reduce heat to low; cover and simmer for 45 minutes.
- 3Add liver and cook 15 minutes longer. Strain broth into a large bowl.
- 4Cover and keep in the refrigerator until needed.
- 5To make the gravy, remove the cooked turkey and roasting rack from the roasting pan.
- 6Pour the poultry dripping through a sieve into a 4-cup measuring cup.
- 7Add 1 cup giblet broth to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/broth into the 4-cup measure.
- 8Let the mixture stand a few minutes until the fat rises to the top.
- 9Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2 quart or larger saucepan.
- 10Whisk flour and salt into heated fat and continue to cook and stir until the flour turns golden.
- 11Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
- 12Add remaining broth and enough water to the poultry drippings to equal 3½ cups.
- 13Gradually whisk in warm poultry drippings/broth mixture.
- 14Cook and stir until gravy boils and is slightly thick.
- 15Stir sherry into cooked gravy, reheat to simmering and serve.
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Nutritional Facts for Sherried Turkey Gravy
Serving Size: 1 (111 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 266.1
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 6.2 g
- Cholesterol 90.9 mg
- Sodium 326.6 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 1.1 g
- Sugars 2.8 g
- Protein 5.2 g