Serves: 8
Total Calories: 12
1. In medium saucepan, combine giblets and enough water to cover. Add celery, onion, salt and pepper. Bring to a boil. Reduce heat to low simmer 1 to 2 hours or until giblets are tender.
2. Drain giblet mixture, reserving 2 cups giblet broth. (If necessary, add more milk or water to giblet broth to make 2 cups.) Set giblets aside discard celery and onion.
3. Remove turkey or chicken from roasting pan. Remove 3 tablespoons drippings place in same saucepan. Stir in flour. Cook over low heat until smooth and browned, stirring constantly.
4. Gradually add 2 cups giblet broth cook until mixture boils and thickens, stirring constantly. Chop giblets and add to gravy, if desired. If desired, add salt and pepper to taste.
TIP: * Flour and drippings can be decreased to 2 tablespoons each for thinner gravy, or increased to 4 tablespoons each for thicker gravy.
Nutrition Information Per Serving: Serving Size: 1/4 Cup * Calories: 100 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 90 mg 30% * Sodium: 290 mg 12% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 7 g * Vitamin A: 25% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 1/2 Starch, 1/2 Very Lean Meat, 1 Fat or 1/2 Carbohydrate, 1/2 Very Lean Meat, 1 Fat
This Giblet Gravy recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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