Thanksgiving is all about home cooking, family, and food – and of course being thankful for all those things and everything else in our lives. We’re kicking off this spirit by sharing an sbe family member’s family recipe – shared exclusively by Chef Holly Jivin, Chef de Cuisine at The Bazaar by José Andrés Beverly Hills.
Grandmother’s Giblet Gravy
- 1 turkey neck
- Giblets from inside the turkey (heart, liver, gizzard)
- 1.5 qtrs. Chicken or turkey stock
- 1/4 cup Flour
- 3/4 cup Butter (a little extra to sauté gizzards)
- Hard boiled eggs (diced)
- Fresh Black Pepper
Roast turkey neck until golden brown. Deglaze roasting pan with stock. Place roasted turkey neck, deglazed stock and rest of stock to pot. Lightly simmer to fortify stock and until neck meat is tender enough to pick off the bone ( 1-2 hours).
Strain stock and set aside. Pull all meat off turkey neck and set aside to add to gravy.
In a skillet sauté heart, liver & gizzards in a small amount of oil. Once caramelized deglaze with brandy, add thyme and mount with a small amount of butter, season with salt and pepper. Remove and set aside to cool. Once cool dice into small pieces.
Make a roux with butter and flour. After you have cooked out your flour (about two mins until it smells toasted) start adding your fortified stock. Adjust to desired gravy consistency.
Now add: turkey neck meat, diced giblets, diced egg and check for seasoning. ( My family and I prefer lots of fresh ground pepper in this gravy)