Sad Papi's Giblet Gravy

Updated at: Thu, 17 Aug 2023 10:30:28 GMT

Step 1

Add oil to pan on medium heat, and add all the giblets and backbone. When they start getting color, add the garlic. When the garlic is toasted, add shallots.

Step 2

Once the shallots are translucent, deglaze with the apple cider and brandy. Make sure to get everything off of the bottom.

Step 3

When it's almost dry, add apples, aromatics, turkey drippings, little bit of stock, simmer for around 15 minutes. Strain it, and let it cool down a little bit.

Step 4

Melt the butter and add the flour. Cook it on medium low heat. When it has the color of peanut butter, turn the heat off and let it cool down for a minute or two. If you add your liquid to the roux when it's really hot, the flour will steam and make little tiny dumplings and leave your gravy grainy.

Step 5

After a minute or two start adding your liquid. Turn the heat back up and let it simmer until it's thick. Add the giblets back in, and season with salt and pepper. And there is your apple and brandy, giblet gravy!

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