Recipe complements of Delicious Magazine
Turkey giblets (neck, heart and liver), rinsed
3 Celery sticks, roughly chopped
2 Carrots, roughly chopped
1 Onion, roughly chopped
3 Fresh bay leaves
8 Black peppercorns
3 tbsp Plain flour
150ml Dry white wine (I use double cream instead)
How to make turkey gravy. Melt the butter in a large pan over a medium heat. Add the giblets and vegetables and fry for 8 minutes, until golden.
Add the bay leaves, peppercorns and 1.5 liters water.
I like to add the cream at this stage. Reduce to a simmer for 15 minutes, to thicken. Discard any scum from the surface, then season.
Keep hot, then strain to serve. Tip: If you don't want to make stock from the giblets, use 600ml- 1ltr chicken stock instead.