Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup drippings from roasting pan that have been skimmed of fat
- 1 cup chicken broth
- salt and freshly ground pepper, to taste
- 1 tablespoon dry Sherry (not cooking sherry)
- 1 to 1-1/2 cups turkey giblets (chopped pieces of cooked liver and neck)
Instructions
- Over medium-low heat, melt the butter in a large saucepan until it is bubbly, sprinkle in the flour and stir quickly for a minute or so to cook the flour.
- Slowly stir in the turkey drippings and chicken stock, and cook over medium heat, stirring constantly, until the gravy is smooth and thickened. (Note about lumps: Lumps are nothing to be embarrassed about. They happen. If you’ve got some lumps and want to get rid of them, strain the gravy nowbecause you won’t be able to after you add the giblets.)
- Reduce heat to low, and check the seasonings.
- Add salt and pepper only if you think it is necessary.
- Some people (me) like to add a tablespoon or so of sherry at this point. It adds a wonderful, mellow flavor. Just use regular dry sherry — not sweet sherry, and definitely not cooking sherry. Add the giblets and simmer for about 10 minutes.
