Number of servings : 6 cups
Prep time: 20 minutes
Cooking time: 1 hour, 10 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
Turkey neck and giblets
1 whole bay leaf
4 cups (approximately) cold water
1 cup (approximately) homemade chicken stock or canned reduced-sodium chicken broth
1/3 cup unsifted all-purpose flour
Salt and black pepper, to taste
1. While turkey is roasting, place neck, all giblets except liver, and bay leaf in a medium saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, until giblets are nearly tender, about 45 minutes. Add liver and simmer, covered, 15 minutes more. Drain, reserving broth. Chop neck meat and giblets. Wrap and refrigerate until ready to proceed.
2. Once turkey is done, remove from pan. Skim 1/3 cup drippings from pan; set aside. Pour remaining pan drippings into a 4-cup measure; add it to reserved giblet broth with enough stock to total 4 cups.
3. Set pan over moderate heat, and add 1 cup of broth-stock mixture. Simmer and stir to loosen browned bits, about 2 minutes. Pour back into 4-cup measure.
4.In a medium saucepan, heat reserved drippings. Stir in flour and cook, stirring, until thick, smooth, and slightly browned, about 2 to 3 minutes.
5.Gradually stir in stock mixture. Cook, stirring, until smooth. Add reserved giblets and neck; heat through. Season with salt and pepper.
PHOTOS: © Martin Jacobs