Trey Calloway’s Memaw’s Giblet Gravy

Trey Calloway’s Memaw’s Giblet Gravy

INGREDIENTS NEEDED:

Turkey giblets

Turkey neck

1 onion chopped

1 stalk of celery

3 sprigs of fresh sage

3 sprigs of fresh thyme

2 cups homemade turkey stock

1/2 stick of unsalted butter

1/4 cup of flour

1/2 cup of milk

Salt

Pepper

2 large, hard-boiled eggs

DIRECTIONS:

⁃ In a pot, combine 9 cups of water, turkey giblets and neck, together with 1 chopped onion, 2 stalks of celery and 3 sprigs of fresh thyme and sage. Cover with water and boil for 2 hours. Skim off fat. (Need about 2- 2 1/2 cups of stock, if you don’t have the full amount, supplement with chicken stock.)

⁃ Drain into a bowl.

⁃ After allowing to cool, finely chop up meat and eggs and put to the side. (This will go in last.)

⁃ In another pan, melt butter, add in flour and stir for about 3-5 minutes until completely dissolved. (Make sure it’s not too hot! You don’t want lumpy gravy.)

⁃ Slowly add in stock, stirring as you do. When this is done, add in your milk and stir well.

⁃ Add meat and eggs and let thicken. Turn down heat to a simmer.

⁃ Salt and pepper to taste.

⁃ Enjoy