|Español: Latinhas de campbell estavam em promoção no pão de açucar. (Photo credit: Wikipedia)|
We all have our own recipes for Giblet gravy. For years I tried to improve on my fathers recipe and soon figured out the best way to do it is by making it with a little help from the supermarket. This recipe is fairly traditional, but there are a few flavor enhancers that help lower the carbs naturally, yet make the gravy rich and delicious.
Giblets and liver that come with the turkey
One large onion diced
1 cup of sliced and diced mushrooms
1 packet of Lipton Mushroom/onion soup mix
1 large 26 ounce can of cream of mushroom soup
1-2 tablespoons of soy sauce
In a large skillet or large pot, brown turkey neck and giblets in olive oil while adding in the seasoning. Once browned on the sides but not fully cooked add 4 cups of water and simmer on low heat. Simmer for about one hour or more, if water gets low you can always add more, until meat on turkey neck is cooked. Make sure to skim any foam from the stock as it cooks.
Take the neck out and with a fork pull the meat from it and add the pulled turkey meat back into the stock. Take out the giblets and liver at this time. Slice the giblets into small pieces. Take the liver and mash with the tines of a fork and return to the stock, (children hate to get a big chunk of liver in their gravy).
Discard the turkey neck once meat is pulled from it.
While the stock continues to simmer, add in onions,soup mix, and mushrooms. Simmer until the onions have turned translucent.
Add in Cream of Mushroom soup stir until fully dissolved into the stock. Heat thoroughly through. If it is too thin, you can always add more cream of mushroom soup so buy an extra can.
Tip: Keep giblet gravy warm by placing it in a large crock pot and setting the temp on lowest setting and cover.