Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove giblets from bird. | 2. Place in saucepan. | 3. Add salt and pepper, sage, celery and onion. | 4. Cover with water. | 5. Bring to boil. | 6. Simmer covered for 2 or 3 hours while turkey cooks. | 7. When the meat starts to fall away from the neck bones, strain liquid into a blender. | 8. Chop liver and gizzard and add to blender. | 9. Pick meat from neck bones and add to blender. | 10. Puree off and on until liquefied. | 11. Add flour seasoned with salt and pepper. | 12. Blend off and on a few times until flour is incorporated. | 13. After turkey has been removed from roaster. | 14. Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck. | 15. Whisk as much "stuck stuff" up that you can. | 16. Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want. | 17. Don't add too much water at once. | 18. Place roaster in 450-500 degree oven for 15 minutes. | 19. Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot. | 20. Should be fairly thick. | 21. Pour into gravy boat and serve hot. | 22. Should be the last thing put on the table so that it is very hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey giblet	1			-	-	-	-
salt pepper				-	-	-	-
sage	1	teaspoon		-	-	-	-
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
flour	2 -4	tablespoons	seasoned	0.0	0.0	0.0	0.0
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.