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Ingredients
- Giblets and neck from the turkey (throw away liver) Pan drippings from the roast turkey
- 2 Tbsp. water
- 1 1/2 Tbsp. cornstarch Salt & pepper
Directions
- Place turkey giblets in a 3 qt saucepan with sufficient water to cover, and bring to a boil over high heat. Reduce heat to low, cover and simmer for 45 min. In a small bowl, combine the 2 Tbsp. water with the cornstarch till smooth, and set aside. When broth is done, strain into a large bowl and reserve in the refrigerator till ready for use.
- After your roast turkey is done and removed from the pan, pour pan drippings through a fine sieve into a bowl and place in the freezer for 15 min. Remove from the freezer and throw away the solidified fat. Deglaze the pan with the giblet stock. Pour drippings back into a the pan, adding more giblet stock as necessary. Simmer over medium heat. Slowly add in the cornstarch mix to the simmering pan drippings, and cook till desired thickness. Season with salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 59g | |
| Calories 38 | |
| Calories from Fat 13 | 34% |
| Total Fat 1.41g | 2% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 25mg | 1% |
| Potassium 73mg | 2% |
| Total Carbs 0.41g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 5.51g | 9% |
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