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Ingredientes
- Neck and giblets (from a 14- to 23-lb turkey)
- 3 x carrots - (abt 3/4 lb total) rinsed, peeled, and cut into 2" chunks
- 2 x onions - (abt 3/4 lb total) peeled, quartered
- 4 3/4 c. fat-skimmed chicken broth
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. sugar Fat-skimmed drippings from a roasted 14- to 23-lb turkey (optional)
- 1/3 c. cornstarch Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Rinse turkey neck, heart, gizzard, and liver; wrap liver and chill. Place neck, heart, gizzard, carrots, and onions in a 9- by 13-inch metal pan. Add in 1/2 c. broth.
- Bake in a 475 degree oven till liquid is evaporated and vegetables, neck, heart, and gizzard are browned, 40 to 45 min (30 to 35 min in a convection oven); stir several times. Add in 1/4 c. broth, vinegar, and sugar to pan; stir to scrape browned bits free. Add in liver to pan (or possibly save for other uses). Bake till mix is richly browned and liver is faintly pink in the center (cut to test), 10 to 15 min longer (about 5 min in a convection oven); stir several times.
- Remove from oven; set liver aside. Add in 1 more c. broth to pan; let stand till browned bits are soft, about 5 min. Scrape mix into a 4- to 5-qt pan. Add in remaining 3 c. broth. Bring to a boil over high heat; cover and simmer till gizzard is tender when pierced, about 1 1/4 hrs. Pour mix through a fine strainer into a large bowl. Throw away vegetables. Pull meat from neck and chop; throw away bones. Finely chop meat and giblets. If making ahead, cover bowl and meat, and refrigerateup to 1 day.
- Measure broth mix and, if needed, add in water to make 4 c.. Return broth to the 4- to 5-qt pan. Add in meat mix and turkey drippings; bring to a boil over high heat. In a small bowl, blend cornstarch with 1/4 c. water. Stir in sufficient cornstarch mix to boiling gravy to thicken as desired. Season to taste with salt and pepper.
- This recipe yields 4 1/4 to 4 1/2 c..
- Yield: 4 1/4 to 4 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 422g | |
| Calories 212 | |
| Calories from Fat 18 | 8% |
| Total Fat 1.99g | 2% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 152mg | 6% |
| Potassium 920mg | 26% |
| Total Carbs 39.96g | 11% |
| Dietary Fiber 7.9g | 26% |
| Sugars 20.9g | 14% |
| Protein 9.36g | 15% |
