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Ingredients
1 turkey gizzard plus 1 turkey heart, about ¼ pound
1 turkey liver, about ¼ pound
1 tablespoon butter
1 ½ cups finely chopped onions
2 teaspoons finely minced garlic
¼ teaspoon dried thyme
3 tablespoons flour
3 cups fresh or canned chicken broth
1 cup water
1 bay leaf
Salt to taste if desired
Freshly ground pepper to taste
2 teaspoons tomato paste
Nutritional analysis per serving
13 grams carbs; 260 milligrams cholesterol; 193 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 2 grams fiber; 936 milligrams sodium; 17 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 ⅓ cup.
- Step 2
Chop liver separately. There should be about ⅓ cup.
- Step 3
Heat butter in heavy saucepan. When melted add onions and garlic. Cook until wilted and add chopped gizzard, heart, liver and thyme. Cook, stirring often, about 5 minutes.
- Step 4
Sprinkle with flour, stirring to distribute evenly. Add broth, water, bay leaf, salt, pepper and tomato paste and stir to blend. Let simmer over very low heat, stirring often and skimming surface of fat and scum as necessary, about 1 ½ hours or until reduced to about 3 ½ cups. Combine gravy with turkey basting juices from roasting pan as directed in recipe for roast stuffed turkey.
Private Notes
Comments
DELICIOUS gravy. I liked what the tomato paste did to it, but I would add a tad more flour next time. I like a thick gravy.
Do not add tomato paste. The gravy tasted more like a marinara sauce than a traditional thanksgiving gravy