Barbara’s Giblet Gravy

Barbara Yancy took a great deal of pride in her table and was a superb cook, but like many (if not most) such people, she was an absolute tyrant in the kitchen (both characteristics she passed down to her daughter), demanding absolute obedience to instruction and perfection in results. Her Thanksgiving table was a symphony of flavor, and her crowning note, the one dish made at the last possible moment and brought to the table with a flourish once everyone was seated before the blessing, was her giblet gravy, which was only made for a holiday table and had to be done just so. You must use a quart of the clearest, most flavorful broth, and thicken it with corn starch made into a thin paste with water. To this cream the yolks of at least two boiled eggs with some of the liquid and add to the gravy for added richness and color. Then add four more chopped hard boiled eggs (yolks and whites), the cooked and chopped livers and gizzards of the turkey as well as the hen you used for your stock, but not the meat from the necks, which she considered superfluous and, well, “messy-looking”; salt to taste and season with black pepper. This gravy went over dressing and potatoes as well as rolls.

2 Replies to “Barbara’s Giblet Gravy”

  1. This has the basics ,but my paternal grandmother from Mississippi who also lived many years in New Orleans on camp street had a richer variation which I proudly serve ever Thanksgiving also at the last moment. Grandmother Sarah ( Davis Knight Burton ) did use the meat of the turkey neck minced finely along with the gizzard and liver, Instead of chicken broth she used the drippings from the turkey that managed to produce 2-3 cups of liquid. The secret to this abundance of drippings came from the squeezed orange ,onion ,celery, and quartered apple and the ample dry sherry that she stuffed the cavity with. After the turkey was removed the liquid was strained ,the fat removed and allowed to congeal . Now at the last minute she made a light roux with some of the turkey fat and flour, She added her liquid, chopped egg, minced giblets,and additional sherry to taste. Like magic this gravy with a nod to turtle soup (from the sherry) transported the cornbread dressing ,the turkey meat, and potatoes to generational legends.

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