0 (0)

Sauces and Condiments

Turkey gravy with giblets

It's not true that there are no seasons in Southern California. Every November, many leaves turn crimson, the air grows crisp, and, sometimes, snow comes early to the mountains. Still, there's no denying that Southern Californians have it good when ... Read more

Total time: 40 minutes | Makes 3 cups
  • 2 tablespoons oil
  • Giblets and neck from 1 turkey
  • 1 small onion, diced
  • 2 ribs celery, diced
  • 1 carrot, diced
  • 1 cup dry white wine
  • 6 cups turkey or chicken stock
  • 1 sprig rosemary, chopped
  • 1/4 cup corn starch
  • 1/4 cup water
  • Salt, pepper

Step 1Heat oil in saucepan over medium heat. Add turkey giblets and neck and brown well. Reserve liver for another use. Add onion, celery and carrot and cook until slightly brown, about 10 minutes.

Step 2Deglaze pan by adding white wine, then stock to pan over high heat and scraping up browned bits. Add rosemary, bring to boil and simmer uncovered until stock reduces by half.

Step 3Once reduced, discard neck and giblets. Puree stock and cooked vegetables in food processor or blender. Return to saucepan and simmer about 10 minutes.

Step 4Thoroughly mix cornstarch with water to make slurry and slowly whisk into stock, stirring constantly, until gravy reaches desired thickness. You will probably use only small portion of slurry. Keep gravy hot until ready to be served. Season to taste with salt and pepper.

Note: There are many ways to make gravy. This one uses a cornstarch slurry, which is made by mixing cornstarch and water into a thick liquid. Don't add all of the slurry; add it slowly instead, using just enough to get the gravy to the thickness you want.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Mission Fig Mole Sauce
Golden labneh
Twenty6 purple pickled cauliflower
Ratatouille pasta sauce