Gravy is one of those classic holiday recipes that is a staple for your table but everybody also always has their own way of doing it!
We always kept our gravy pretty simple, and that’s what I have always loved about it…
Giblets, stock, salt, pepper, celery, onion, a can of soup, some flour and a whole lotta time…
Start with your turkey giblets….
Cover them with stock and then double that amount…
I add the onion first and let it simmer for awhile….
Then I throw the celery in! I like to add the celery a bit later…no rhyme or reason to it…my mom always has, so did my grandmother…so that’s how I do it too…
32 oz chicken stock
4 stalks chopped celery
1 yellow onion
1 T fine ground black pepper
3 sage leaves
1 can of cream of chicken soup
2 T flour
Add giblets to large stock pot. Cover with stock. Add onion and celery. bring to a boil and boil for 5 minutes. Add can of soup. Cover with lid and reduce heat to low. Simmer for 3 hours. (Longer if you wish, my Grandmother let her?s go all day) When you are ready to serve, crank heat to medium and whisk in 2 T flour.