Type what you have

Ingredients

• ✓ turkey drippings
• all-purpose flour
• chicken broth
• salt
• black pepper

Instructions

1. 1 Separate oil from liquid in turkey drippings by pouring drippings into a clear 4-cup measuring cup; allow drippings to settle and separate into oil on top and juices on the bottom.
2. 2 Transfer ¼ cup oil to a saucepan using a kitchen syringe or baster.
3. 3 Stir flour into oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes.
4. 4 Stir 1 cup juice from drippings in the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Stir chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

By Travis Strean

Ingredients

• ✓ turkey drippings
• turkey fat
• all-purpose flour
• turkey stock
• black pepper

Instructions

1. 1 Heat fat in a medium saucepan over medium-low heat, 2 to 3 minutes. Whisk in flour; continue to cook until paste turns golden, about 5 minutes.
2. 2 Gradually whisk in drippings and stock. Increase heat to medium and cook, whisking vigorously, until smooth and thick, 5 to 10 minutes.
3. 3 Season gravy to taste with pepper. Serve hot.

By The Gruntled Gourmand

Ingredients

• ✓ turkey drippings
• white wine
• rosemary
• black pepper
• cornstarch
• salt

Instructions

1. 1 Strain turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of drippings in a bowl. Stir white wine, rosemary, and black pepper into drippings in the saucepan and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors.
2. 2 Whisk cornstarch into drippings in the bowl and whisk the cornstarch mixture into hot gravy. Allow gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

By SarahGColey

Ingredients

• ✓ turkey drippings
• all-purpose flour
• turkey stock
• turkey giblet
• sage
• black pepper
• salt

Instructions

1. 1 Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
2. 2 Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

By Bode

Ingredients

• ✓ turkey drippings
• turkey giblets
• turkey neck
• water
• water
• cornstarch
• egg
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine turkey giblets, neck, and 4 cups water in a saucepan; bring to a boil. Reduce heat to low and simmer until broth is reduced to 3 cups, about 1 hour.
3. 3 Strain broth and reserve 1/2 cup giblets.
4. 4 Combine strained broth and turkey drippings in a saucepan over medium heat. Whisk together 1/2 cup cold water and cornstarch in a small bowl until smooth; pour into broth mixture in the saucepan and bring to a boil.
5. 5 While broth is coming to a boil, finely chop giblets.
6. 6 Reduce heat to low; stir giblets and hard-cooked egg into gravy.
7. 7 Simmer until gravy is thickened, about 5 minutes. Season with salt and black pepper.

By Bryn Audrey

Ingredients

• ✓ turkey drippings
• giblet
• neck
• onion
• celery
• turkey gravy mix
• white pepper
• chicken broth
• flour
• milk

Instructions

1. 1 Place giblets and turkey neck into a large saucepan. Add onion, celery, turkey gravy mix, and white pepper. Pour chicken broth over all, bring to a simmer over medium-low heat, and cook for 30 minutes.
2. 2 Remove turkey liver and set aside. Simmer stock for 2 ½ more hours.
3. 3 Remove remaining giblets from stock and chop with liver; set aside. Strain stock into a liquid measure. You should have about 3 cups; add more chicken broth if needed. Pour stock into a saucepan. Discard strained turkey neck and vegetables.
4. 4 When turkey is finished roasting, pour pan drippings into a bowl or fat separator and skim off fat. Whisk quick-mixing flour into drippings until smooth, then whisk flour mixture into stock in the saucepan. Bring gravy to a simmer over medium heat, whisking constantly. Add chopped giblets. Stir in milk until desired smoothness is reached.

By JULZBROWN

Ingredients

• ✓ turkey drippings
• chicken broth
• turkey neck
• giblet
• onion
• celery
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
2. 2 Strain broth; you should have close to 4 cups.
3. 3 Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.

By Allrecipes Member

Ingredients

• ✓ turkey drippings
• turkey neck
• giblet
• chicken broth
• onion
• carrot
• white wine
• celery leaf
• garlic
• bay leaf
• all-purpose flour
• butter
• salt
• black pepper

Instructions

1. 1 Cut turkey neck in half. Set liver aside.
2. 2 Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
3. 3 Mix flour and butter together to form a thick paste.
4. 4 Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

By Tikeren

Ingredients

• ✓ turkey drippings
• milk
• sour cream
• kale
• onion
• white mushroom
• russet potato
• water
• black pepper
• salt
• mustard powder
• parsley
• thyme
• garlic
• turkey
• butter
• turkey sausage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set cooked sausage aside.
2. 2 Melt butter in a Dutch oven over medium-high heat. Stir in turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Add water and bring to a boil, about 5 minutes. Stir in browned sausage, potatoes, mushrooms, and onion. Reduce temperature to medium-low and simmer until potatoes are tender, stirring soup every 10 minutes, for 30 to 45 minutes.
3. 3 Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
4. 4 Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.

By jdcag1975