Easy to make, and Turkey and Dressing just isn't the same without it.
INGREDIENTS:
1 Turkey Liver 1 Turkey Gizzard
1 Turkey Heart 1 Turkey Neck
Water to cover Any excess broth from roasting the Turkey.
1/4 tsp. Black Pepper 1 tsp. Rubbed Sage
1/2 tsp. Salt 4 hard boiled eggs
2 Tbsp. All-Purpose Flour Cold Water to dissolve flour
Materials Needed:
1 large Saucepan
1 set of measuring spoons
1 large mixing spoon
1 chopping knife and cutting board
Hot Pot Holders
COOKING METHOD:
Thaw the turkey according to the instructions on the wrapper.
After thawing, remove the giblets from the neck cavity and the neck from the stomach cavity.
Wash the giblets and neck well and place them into a large sauce pan (4 quart if possible).
Fill the pan about half full of water and add the salt, pepper and sage
Bring to a boil, reduce the heat and simmer until all the meat is done (about an hour or so).
Remove from heat and remove giblets and neck from the broth.
When all the meat has cooled enough to handle it, slice the liver into thin (about 1/16th inch) slices and
add it to the broth.
Chop the gizzard into small pieces and add it into the broth.
Remove as much meat as possible from the neck, discard the bone and add the meat into the broth.
Peel and chop the eggs into thumbnail sized pieces and add into the broth.
Put the flour (you may find you need to adjust the amount) into a small bowl, add just enough cold water to dissolve the flour and remove all lumps.
Add the flour mixture into the broth, stirring continuously over medium heat until the gravy reaches the desired consistency.
Pour into a gravy boat and serve!
Serving Suggestion:
We usually divide up the grocery list and serve this at Thanksgiving, Christmas or Easter with
Turkey, Turkey Dressing,
Cranberry Sauce & Cranberry Jelly,
Candied Yams, Buttered Asparagus, Black & Green Olives, Celery Sticks, Hot Rolls, Fruit Salad,
Pumkin Pie, Iced Tea and Hot Coffee.
Enjoy!!!
{From watching my mother & my paternal grandmother, Bennie Humphries, during the 1950's and 1960's}