Savory Giblet Gravy with Fresh Cranberries
Ingredients: 10
Delight in the savory flavors of this Giblet Gravy elevated with the bright and tart touch of fresh cranberries. Impress your guests with this rich and flavorful gravy that pairs perfectly with your roasted turkey.
Ingredients
For the Gravy | |
|---|---|
| 2 | fresh cranberries (if frozen, unthawed) |
| 1 | cup sugar |
| 2 to 3 | tablespoons all-purpose flour |
| 5 | cups Turkey Giblet Stock |
| 1 | celery stalk, finely chopped |
| 1 | small onion, finely chopped |
| 5 | cups water |
| 1 | bay leaf |
| sea salt | |
| black pepper | |
Instructions
-
For Making the Stock
- Remove giblets and neck from the turkey. Set aside the liver, as it can overpower the taste of the stock. In a 2-quart saucepan, brown giblets, neck, celery, and onion in 2 tablespoons of vegetable oil, stirring occasionally for about 5 minutes.
- Add 5 cups of water to the saucepan. Season with bay leaf, salt, and pepper, then simmer for 45 minutes. Strain the stock through a fine mesh sieve into a bowl.
-
For Making the Cranberry Puree
- In a saucepan over medium heat, combine 2 cups of fresh (or frozen) cranberries with 1 cup of sugar. Stir frequently until the sugar dissolves, and the cranberries break down, about 10 minutes. Puree the mixture in a blender until smooth, then transfer to a bowl.
-
For Making the Gravy
- After removing the turkey from the roasting pan, deglaze the pan by adding water, stirring, and scraping over high heat for about 1 minute. Remove from heat. In a small bowl, mix 1/2 cup of turkey drippings with flour to create a roux.
- For a smooth gravy, use a wire whisk when combining the flour with the drippings. Transfer the roux to a saucepan. Slowly add pan juices and stock while whisking constantly. Mix in the cranberry puree and simmer over medium heat for 15 minutes.
- For added flavor, slice the giblets and add them to the gravy. Season with salt and pepper to taste.
- The cranberry puree can be prepared up to 1 day ahead and refrigerated. Bring to room temperature before using. The stock can also be made a day ahead, cooled, and refrigerated.
Aug 09, 2024