An enjoyable, light, and healthful summer dinner. A mixture of lime and honey is used to marinade the salmon. And if I add lime to a meal, I want a head-sized margarita to go with it!
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 turkey neck and giblets
- 6 cups chicken broth
- 2 large white onions, sliced
- 1 cup sliced carrots
- 1 cup dry white wine
- ½ cup celery leaves
- 6 cloves garlic, peeled
- 1 bay leaf
- ½ cup turkey drippings, or to taste
- ¾ cup all-purpose flour
- 6 tablespoons butter, softened
- salt and ground black pepper to taste
Instructions
- Cut turkey neck in half. Set liver aside.
- Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
- Mix flour and butter together to form a thick paste.
- Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.
- Use any amount of turkey drippings you prefer.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 497 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It was very tasty but it did require a lot of time. Not sure it was that much better than my plain old one made with drippings and flour paste and a little water! I did like the addition of chicken broth and garlic. Will definitely use that again!
outstanding
Wow! Truly 5 star. I confess just made up to the rue since will finish tomorrow. All strained & ready for the turkey drippings. I am going to cook mushrooms w/butter, then add some flour as my rue. This will be out of sight. The “starter” as it is now, smells like Thanksgiving. Can’t wait!
This turned out incredibly well. I did set the liver aside, way aside, so far aside that I didn’t use it. After straining the gravy I picked the meat off of the neck, pulsed the other giblets in a food processor along with some of the carrots and returned them to the gravy. Giblet gravy as I know it has giblets in it.