Ingredients for Thanksgiving Gravy
- Turkey Giblets
- Chicken Broth
- 2 Carrots, chopped
- Celery Rib
- Shallots
- 1/4 cup Cornstarch
- Cold Water
- Turkey Drippings
- Chicken Bouillon Granules
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How to Make Thanksgiving Gravy
- Place the giblets, neck bone, 4 cups turkey broth, 2 carrots (chopped), 2 celery stalks (chopped), and 1 cup shallots (finely chopped) in a large saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 75-80 minutes, or until the vegetables are very tender.
- Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids.
- Set the strained cooking juices aside. Skim off any excess fat from the surface.
- In a separate saucepan, whisk together 1/4 cup cornstarch and 1/2 cup cold water until smooth.
- Gradually whisk in 2 cups of turkey drippings and 1 cup of chicken bouillon into the cornstarch slurry.
- Gradually whisk in the reserved cooking juices, stirring constantly.
- Bring the mixture to a gentle boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 2-3 minutes, or until the gravy has thickened to your desired consistency, stirring frequently to prevent sticking.
- Season generously with freshly ground black pepper to taste. (Optional: Add a pinch of salt if needed, but remember the bouillon will add saltiness.)
- Serve immediately over your Thanksgiving turkey and mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
4g
Fat
0g
Carbs
3g
