There is an old English saying that goes like this: "Waste not, want not". Even our Italian grandparents know the meaning well, if you don't want to waste anything, don't buy what you don't need. In this recipe, what many people would call 'scraps' are used, throwing them in the trash, to prepare an excellent gravy, succulent and flavorful. Let's see together how to proceed.
Ingrediants
- Neck, Heart, Gizzard and Liver of a Turkey
- Waterfall
- The juices derived from cooking a turkey
- 2-3 Spoons of Flour
- Salt and Pepper To Taste.
Steps
Step 1. Open the package containing the turkey entrails and 'waste'
You will find the neck, heart, gizzard and liver. The latter discard it.
Step 2. Place the entrails in a saucepan and cover them with about a liter of water
Step 3. Cover the pot with the lid and simmer for about an hour
Step 4. Drain the boiled entrails and arrange them on a cutting board
Step 5. Cut the heart, gizzard and neck into small pieces, then pour them back into the pot
Step 6. Add the turkey cooking liquid and heat the ingredients using medium high heat
Step 7. Mix the flour with a small amount of water to form a light batter
Very carefully, pour the mixture of water and flour into the pot.
Step 8. Bring to a boil, then reduce the heat and stir continuously with a whisk until the gravy reaches the desired consistency
Season with salt and pepper to your taste.
Step 9. Finished
Advice
- If your gravy is too thick, you can stretch it using chicken broth.
- After adding the flour, bring the sauce back to a boil to cook it completely and prevent the flavor from letting the flour feel.
- If you wish, you can cook the entrails by adding chopped onion and celery, and a bay leaf which will be removed before serving.
- If you want to add a pop of color, you can use wholemeal flour.
Warnings
- Make sure you discard the liver, or your gravy will take on its unmistakable taste and smell.
- After adding the flour, do not stop stirring to prevent lumps from forming.
