Giblet Gravy

Little known facts are that Betty, has attached herself to my giblet gravy. When I first adopted her she had never eaten let alone seen any different foods with the exception of rice, fish, pork, duck and McDonalds. That basically was her complete diet. However, there has been a lot of changes in her diet and this is one of her favorites.

Giblet Gravy

Readying yourself to clean up that big ass turkey, remove the packages of giblets found in butt and throat of the turkey. (think back to the time you first cooked a turkey....I bet you cooked the little packets along with the turkey, just like I did! duh...) Remove the parts and clean in cool water. Boil until the meat is tender enough to pull away from the bones or slice easily. Add 1/2 half stick of butter, 1 diced onion, 2 chicken bouillon cubes, 1/4 cup of celery and make sure that the gizzard is chopped finely. If it is tough after boiling and hard to cut, toss it out or feed it to the dog but don't use it..it will spoil the gravy. However, you must pull all the meat off the neck bone and use it too otherwise, chop all other parts and add to gravy mixture. Simmer for about 15 minutes. Just cover and let sit until the turkey is completely done and you are ready to put on the table. Add enough corn starch to thicken gravy, salt and pepper, 1/8 of a tsp sage, 1/8th of a tsp of poultry seasoning. reheat and serve.
Preparing corn starch....2 heaping tablespoons of corn starch in one cup of cold water. Stir until there are no lumps then slowly add and stir at the same time into gravy mixture. Careful not to pour too much in at one time. ENJOY!