Giblet Gravy with Hard Cider and Leeks

By / Photography By Jennifer Bakos | October 28, 2016

Ingredients

Giblet Stock
  • 1 tablespoon sunflower seed oil
  • 1 turkey neck, reserved from turkey
  • Turkey bones, reserved from turkey back and cut in manageable pieces.
  • 1 set giblets
  • 1 small handful of leek green tops reserved from bulbs
  • 1 medium carrot, quartered
  • 1 stalk celery, quartered
  • ½ teaspoon kosher salt
  • 2 cups of hard cider
  • 2 quarts water
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon whole black pep percorns
Giblet Gravy
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • ½ teaspoon fresh thyme, finely chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups leeks, quarter-inch sliced and cleaned (white part only)
  • 1 tablespoon cider vinegar

Preparation

For the giblet stock: Heat the oil in a medium stockpot over medium heat until it’s hot, but not smoking. Add the neck and backbone and saute for a few minutes or until browned on all sides. Add the giblets, leek tops, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the hard cider and reduce by half. Add the water, thyme, rosemary, bay leaf, and black peppercorns.

Bring to a boil over high heat. Then, reduce heat to low and simmer for 1 ½ hours, or until the stock reduces to about 3 cups.

Strain the stock through a fine mesh strainer and cool slightly. Discard all vegetables and bones, but save the giblets and neck meat. Finely chop the giblets and set aside.

Note: feel free to pick the neck meat off and add to gravy when finished.

Giblet Gravy

For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.

Combine ½ cup of cold stock with the flour in a small mixing bowl and whisk until no lumps are present.

Gradually add the flour mixture to the hot stock, whisking constantly until smooth. Bring to a boil and add chopped leeks. Cook for 10-12 minutes or until leeks are soft and gravy is thickened. Be sure to scrape down the bottom corners of the pan.

Turn off the heat, remove the saucier from the burner and whisk until it cools down a bit. Add rosemary, sage, thyme, cider vinegar, salt and pepper. Add the chopped giblets and stir to combine.

Ingredients

Giblet Stock
  • 1 tablespoon sunflower seed oil
  • 1 turkey neck, reserved from turkey
  • Turkey bones, reserved from turkey back and cut in manageable pieces.
  • 1 set giblets
  • 1 small handful of leek green tops reserved from bulbs
  • 1 medium carrot, quartered
  • 1 stalk celery, quartered
  • ½ teaspoon kosher salt
  • 2 cups of hard cider
  • 2 quarts water
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon whole black pep percorns
Giblet Gravy
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • ½ teaspoon fresh thyme, finely chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups leeks, quarter-inch sliced and cleaned (white part only)
  • 1 tablespoon cider vinegar
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