Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Basic Giblet Gravy
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- #31550
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
giblets from turkey or chicken
4 cups cold water
4 tablespoons butter
4 tablespoons flour
2 cups pan drippings or chicken broth
1/2 cup milk or half and half
1/2 teaspoon salt
1/2 teaspoon black pepper
2 hard-cooked eggs, chopped
directions
Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour.
Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside.
Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve.
added by
dbismarck1969
nutrition data
Nutritional data has not been calculated yet.
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