Calories: 74 Fat: 7g Carbs: 2g Protein: 1g
Preparation time: 5 minutes Cook time: 15 minutes
Serves: 10
Ingredients:
1 pack of giblets from a turkey (heart, neck, gizzard
and liver)
3 cups chicken or turkey stock (from cooking the
giblets)
2 onions, quartered
2 celery stalks, chopped
2 carrots, chopped
2 tablespoons chopped sage (or to taste)
2 tablespoons chopped parsley
2 tablespoons butter or pan drippings
2 1/2 tablespoons all-purpose flour
Salt and pepper to taste
Instructions:
1. Cook the giblets and all the vegetables in 4 cups of
water for about 20 minutes or until done; chop the
giblets and reserve 3 cups of the broth. Process the
vegetables in a blender until finely chopped, but not
pasty.
2. Heat the butter or pan drippings to medium hot; add
the flour and cook for 1 minute until flour starts to
brown, stirring constantly. Slowly add the stock to
the flour; whisk and cook until a smooth gravy is
formed, at least 10 minutes, stirring frequently.
3. Season the gravy with salt and pepper to taste; add
the chopped vegetables to the gravy and heat
thoroughly. Serve hot.
Dry Mix for Gluten-Free Gravy
(Use only what is needed for a recipe; store the rest)
1 1/4 cups each: white rice flour and brown rice flour
1 cup tapioca flour
1 cup sweet rice flour (named Mochiko)
2 teaspoons xanthan gum
Mix all the ingredients together with a whisk; store in a
cool dry place. Use in place of flour in a recipe for gravy.
