Giblet Gravy

I return to this recipe year after year, doubling it for a Thanksgiving of any size. After all, there's never enough gravy!

ij

Doubled	Original Recipe
	1 turkey gizzard plus 1 turkey heart, about ¼ pound
	1 turkey liver, about ¼ pound
	wing tips, neck bones, neck meat
2 Tbsp.	1 tablespoon butter
3 cups	1½ cups finely chopped onions
4 tsp.	2 teaspoons finely minced garlic
½ tsp.	¼ teaspoon dried thyme
⅓ cup	3 tablespoons flour
6 cups	3 cups fresh or canned chicken broth
2 cups	1 cup water
2	1 bay leaf
	Salt to taste if desired
	Freshly ground pepper to taste
4 tsp.	2 teaspoons tomato paste
	Kitchen Bouquet for color
1 cup	1. Cut away and discard outside tough membrane from the gizzard. Trim off end of the heart. Place gizzard and heart on a flat surface and chop finely with a heavy knife. There should be about ½ cup.
1 cup	2. Chop liver separately. There should be about ½ cup.
	3. Heat butter in heavy saucepan. When melted add onions and garlic. Cook until wilted (takes time).
	4. Add chopped gizzard, heart, liver, neck meat, and thyme. Cook, stirring often, about 5 minutes. (gives off liquid)
	5. Sprinkle with flour, stirring to distribute evenly.
	6. Add broth, water, bay leaf, pepper and tomato paste and stir to blend. Let simmer, covered, over very low heat, stirring often and skimming surface of fat and scum as necessary, about 1½ hours or until reduced to about 3½ cups.
	7. Combine gravy with turkey basting juices from roasting pan as directed in recipe for roast stuffed turkey.
7 cups	Yield: About 3½ cups
	Craig Claiborne, The New York Times, http://snipurl.com/terrg [www_nytimes_com]
	Accessed 11/24/09; retyped with additions 11/25/14; corrected 4/26/16