Giblet gravy

Giblets freak me out.

There, I said it.

But once I got over that, and actually used then in cooking, I realised they are worth dealing with because they make awesome gravy.

Giblet stock
Wash the giblets. Fry with an onion, chopped, and a couple sticks of celery, chopped. Fry in oil until brown – this helps with the colour and taste.
Cover with boiling water. Bring to the boil. Simmer  for a few minutes. Skim the scum that forms off the top, and continue until stock is clear.
Strain stock and set aside until ready to use.

Gravy
When the bird is done, remove it from the pan it has been cooking in. Cover with foil to rest.
Skim off most of the fat from the turkey juices. Add the giblet stock. Heat the pan, scraping the bottom of the pan to get all the cooked bits off the bottom.
Transfer to a small pan/pot. Add a good tbsp of red currant jelly, a glass of red wine and a couple dashes Worcestershire sauce.
Mix 1 tbsp cornflour with a little cold water to make a paste. Add gradually to the gravy to thicken as desired – it will thicken as the gravy comes to the boil.
If the gravy is too thick – add more liquid. Too thin – continue to simmer.

Super tasty gravy. Do it.

As an aside, Husband commented, “Mmmmm… Smells good. What is it? Giblets?! Yum!” We disagree about offal.

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