Egg Free Giblet Gravy

• 1 Turkey Neck, Giblets and Liver – Meat Dept.
• 4 Cups Water
• 1 Medium, Organic Yellow Onion, cut into wedges – Produce
• 2 Sprigs Organic Parsley – Produce
• 1 Large, Organic Carrot, cut into chunks – Produce
• 12oz. Santini Evaporated Milk – Aisle 2
• 3/4 Tsp. Celtic Salt, divided – Bulk Aisle 5
• 1/3 Cup King Arthur’s Unbleached Flour – Aisle 2
• 1/2 Tsp. White or Black Pepper, divided – Bulk Herbs & Spices

Rinse the turkey neck and giblets. Refrigerate liver.

In a large saucepan, combine the remaining giblets, neck and water. Add onion, carrot, parsley, 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil.

Lower the heat and simmer covered for 40 minutes. Add liver. Continue cooking for 20 minutes more or until tender. Strain both, reserving 1-1/3 cups.

Reserve giblets and neck; discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones.

Finely chop the neck meat and giblets; set aside.

In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4 tsp. salt and 1/4 tsp. pepper.

Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened.

Stir in neck meat and giblets; heat through. Reserve 2 Tbsp. of pan drippings from roast turkey, add to gravy.

 Serve gravy with turkey.

Makes 3 cups.

Source: www.rd.com