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Category: Condiments, Sauces & Gravy
Prep Time: Cook Time: Total Time:
Use all giblets: Liver, Heart, Gizzard.
1 cup water or white wine
2 Tbsp. butter
Boil giblets in about 1 cup water or white wine. Remove the giblets, reserving liquid. Mince giblets; set aside. In a heavy skillet make a roux of about 2 Tbsps. butter and 1/4 cup flour, stirring constantly. I personally prefer to add the seasonings to the roux, but you may add at any time:
1 generous dash dried sage
1 generous dash onion powder
1 generous dash paprika
After the flour has cooked, about 5 minutes, stir in the reserved liquid and whisk constantly until it thickens. Add warm cream or canned condensed [not sweet] milk if needed to thin somewhat. This should always be warm or else you’ll get lumps. Continue until desired consistency. Then add:
Very finely chopped giblets
1 or 2 hardboiled eggs, chopped fine
Salt & Pepper as desired
Stir to blend and then serve warm.
Note: If you’re cooking for a crowd, please remember that black pepper is one common food allergen that is easily omitted from your recipe that may be added by those who prefer it at the table. It cannot, however be removed from the dish once added.
Lastly, just for fun… Do you ever wonder why it’s sometimes called Dressing and other times called Stuffing? It has absolutely nothing whatever to do with whether or not it goes inside a bird. It’s one of those traditions that hangs-over from the Victorian Era. It seems the proper Victorian lady found the term, “stuffing” to be vulgar and offensive, so they or their cooks made, Dressing. Stuffing is the term used by per-Victorian cooks or those that simply did not have the privilege of studying a Fanny Farmer cookbook or Emily Post’s book on etiquette.
Recipe Source: Twyla Sorrells
Giblet Gravy
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At the holiday meals every good southern cook is compelled to make a giblet gravy for Grandpa, no iff's, and's, or but's... But what if you don't like the traditional (read greasy) giblet gravy, or maybe you don't care for large chunks of boiled egg in your sauces? That's why I created this recipe! Less grease, and you want the bits of giblets and the eggs to be almost pulverized rather than in the large pieces grandmother used. I realize the traditionalist changed something, but then, I've never been opposed to change, I'm only opposed to change that isn't an improvement. I hope you enjoy this one.
Category: Condiments, Sauces & Gravy
Prep Time: Cook Time: Total Time:
Use all giblets: Liver, Heart, Gizzard.
1 cup water or white wine
2 Tbsp. butter
Boil giblets in about 1 cup water or white wine. Remove the giblets, reserving liquid. Mince giblets; set aside. In a heavy skillet make a roux of about 2 Tbsps. butter and 1/4 cup flour, stirring constantly. I personally prefer to add the seasonings to the roux, but you may add at any time:
1 generous dash dried sage
1 generous dash onion powder
1 generous dash paprika
After the flour has cooked, about 5 minutes, stir in the reserved liquid and whisk constantly until it thickens. Add warm cream or canned condensed [not sweet] milk if needed to thin somewhat. This should always be warm or else you’ll get lumps. Continue until desired consistency. Then add:
Very finely chopped giblets
1 or 2 hardboiled eggs, chopped fine
Salt & Pepper as desired
Stir to blend and then serve warm.
Note: If you’re cooking for a crowd, please remember that black pepper is one common food allergen that is easily omitted from your recipe that may be added by those who prefer it at the table. It cannot, however be removed from the dish once added.
Lastly, just for fun… Do you ever wonder why it’s sometimes called Dressing and other times called Stuffing? It has absolutely nothing whatever to do with whether or not it goes inside a bird. It’s one of those traditions that hangs-over from the Victorian Era. It seems the proper Victorian lady found the term, “stuffing” to be vulgar and offensive, so they or their cooks made, Dressing. Stuffing is the term used by per-Victorian cooks or those that simply did not have the privilege of studying a Fanny Farmer cookbook or Emily Post’s book on etiquette.
Recipe Source: Twyla Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.