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Recipes
November 2010

Greek-Inspired Fresh Oregano and Giblet Pan Gravy

By Bruce AidellsPhotography by Hans Gissinger

5.0

(2)

Image may contain Bowl Gravy Food Egg Dish and Meal

Giblets (the heart, liver, gizzard, and neck) really deepen a gravy's flavor.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Makes about 5 1/2 cups Servings

Ingredients

Pan juices reserved in turkey roasting pan from Salt-Roasted Turkey with Lemon and Oregano or from any other roast turkey

4

1/2 cups (or more) Ultimate Turkey Stock or low-salt chicken broth

Neck, heart, and gizzard reserved from Ultimate Turkey Stock

1

cup finely chopped onion

1

/2 cup all purpose flour

1

/2 cup dry white wine

2

1/2 tablespoons chopped fresh oregano

2

tablespoons fresh lemon juice

Need to make a substitution?

Preparation

  1. Step 1

    Scrape reserved pan juices and any browned bits from turkey roasting pan into 8-cup measuring cup. Spoon off fat from surface and reserve 1/2 cup (or supplement with butter). Add enough Ultimate Turkey Stock to juices to measure 5 1/2 cups total. Pull meat from turkey neck. Chop neck meat, heart, and gizzard and reserve.

    Step 2

    Place roasting pan over 2 burners. Add 1/2 cup reserved fat; heat over medium heat. Add onion. Sauté until soft, about 5 minutes. Whisk in flour. Cook until flour browns, about 3 minutes. Whisk in stock mixture, then wine. Boil until gravy thickens and coats spoon, scraping up any browned bits, 3 to 4 minutes. Mix in oregano, lemon juice, and giblets. Season with salt and pepper.

Nutrition Per Serving

One serving (1/4 cup) contains: Calories (kcal) 65.3 %Calories from Fat 67.4 Fat (g) 4.9 Saturated Fat (g) 1.5 Cholesterol (mg) 11.2 Carbohydrates (g) 3.3 Dietary Fiber (g) 0.3 Total Sugars (g) 0.7 Net Carbs (g) 3.0 Protein (g) 1.9 Sodium (mg) 37.1
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