Turkey Gravy W/Giblets (Gluten Free)
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 29.58 ml butter or 29.58 ml margarine
- 14.79 ml cornstarch
- 14.79 ml rice flour
- 473.18 ml turkey stock
- 14.79 ml turkey giblets, cooked and diced into very small pieces
- salt and pepper
directions
- Heat skillet over medium to low heat. Add butter and let melt completely. Then add cornstarch and flour and stir into the butter with a wire whisk making a thick paste (make sure all flour is absorbed in the butter).
- Add turkey stock and quickly whisk it into the flour paste so that there are little to no visible lumps.
- Add cooked and finely diced giblets (I prefer about 1 tbsp, but you can add as much or as little as you like) and continue to stir until the gravy bubbles and thickens (To cook the giblets, I like to boil them in water with the turkey neck, or other leftover bones from the turkey so that I get my turkey stock at the same time).
- Add salt and pepper to taste.
- Best served immediately, but you can keep warm until it is ready to serve, just be sure to stir often.
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RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.