Directions
- 1Wash two stocks of celery, some carrots, and half an onion.
- 2Give the vegetables a rough chop; cut the onion into about six pieces.
- 3Heat about three tablespoons of olive oil in a pot on medium to high heat.
- 4Add the turkey liver, gizzards, and other parts to the pot and brown them.
- 5Add all the chopped vegetables and a bouquet garni to the pot.
- 6Season with a little smoked paprika, a heavy amount of pepper, and a heavy amount of salt.
- 7Add three tablespoons of flour and mix it in thoroughly.
- 8Deglaze the pot with two and a half cups of chicken stock.
- 9Simmer the gravy for five minutes until it gets thick.
- 10Taste the gravy and adjust the seasoning as needed.
- 11Carefully strain the gravy.
- 12Check if the gravy coats the back of a spoon to confirm it's ready.
Ingredients
- turkey liver, gizzards, and one other part
- 2 celery stalks
- carrots
- 0.5 onion
- herbs
- 3 tablespoons olive oil
- smoked paprika
- pepper
- salt
- 3 tablespoons flour
- 2.5 cups chicken stock
Equipment
potstrainer
Tips
- Make sure to wash celery well to remove dirt.
- Cut onion into about six pieces for a rough chop.
- Taste and adjust seasoning before serving.
- Gravy is ready if it coats the back of a spoon.
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