Giblet Gravy

Ingredients turkey neck, giblets and liver 4 cups water 1 medium-size yellow onion (cut into wedges) 1 large carrot (cut into chunks) 2 sprigs parsley 3/4 teaspoon salt 1/4 teaspoon white or black pepper 1 can (12 ounces) evaporated skimmed milk 1/3 cup all-purpose flour 1/4 teaspoon salt Nutritional Information 1/2 cup serving: Calories 77 Saturated Fat 1g Total Fat 2g Protein 7g Carbohydrate 6g Fiber 0g Sodium 147mg Cholesterol 102mg

Introduction: Use the entire turkey this holiday season with our delicious Giblet Gravy. Makes 3 cups. Step 1: Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck, and water. Add onion, carrot, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes. Add liver. Continue cooking for 20 minutes more or until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets and neck, discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside. Step 2: In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat and giblets; heat through. Step 3: Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent overbrowning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving. Step 4: Meanwhile, cook neck and giblets for Giblet Gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.