Turkey Giblet Gravy

Ingredients

• 15 ml (1 tbsp) butter
• 5 ml (1 tsp) vegetable oil
• 1 turkey’s giblets
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 3 garlic cloves, crushed
• 1 bay leaf
• 1 g (1 tsp) dried thyme
• 250 ml (1 cup) turkey drippings
• 45 g (3 tbsp) flour
• 30 ml (2 tbsp) Dijon mustard
• 2 hard boiled eggs, chopped [optional]

Instructions

1. 1

   Heat the butter and oil in a medium-sized stock pot.

2. 2

   Fry the giblets on all sides until golden brown. Remove the giblets from the pan and set aside.

3. 3

   Tip the onion, carrot, celery and garlic into the stockpot and fry the vegetables for 5 minutes or until softened.

4. 4

   Pour in 1.5L (6 cups) of water, along with the bay leaf, dried thyme and reserved giblets.

5. 5

   Bring the mixture to a boil, then reduce the heat to a steady simmer.

6. 6

   Cook for 1 hour, skimming the froth every now and then. The aim is to halve the amount of liquid, so that the flavour intensifies.

7. 7

   Strain the stock through a fine-meshed sieve into a bowl.

8. 8

   Pick out the giblets, then strip all the meat off the applicable bones. Shred the meat. Including the liver is optional, set aside.

9. 9

   Using a clean saucepan, heat up the turkey drippings.

10. 10

    Slowly stir in the flour, stirring vigorously to massage out all lumps.

11. 11

    Pour the giblet stock little by little, while stirring constantly, until everything is incorporated.

12. 12

    Transfer the sauce and giblet meat to a food processor and blend until smooth.

13. 13

    Tip the gravy back into the saucepan and add the mustard and season to taste. Serve immediately with your favourite Thanksgiving or Christmas trimmings. Enjoy!