A very flavorful gravy. So rich, a little went a long way. Even after our huge meal and people taking leftovers, there was 2 cups remaining. It's now hanging out in my freezer, waiting to be used for a future poultry dinner.
GIBLET GRAVY about 7 cups
adapted from Lynne Rossetto Kasper via Saveur
Olive oil
Giblets from 1 15-pound turkey, rinsed and patted dry; reserve liver
1 tablespoon unsalted butter
2 pounds turkey chopped necks and backs, rinsed and patted dry
3 onions, peeled and chopped into 1/2-inch cubes
2 carrots, rinsed and chopped into one-inch slices
2 celery stalks with leaves, rinsed and chopped into one-inch slices
1 leek, trimmed, rinsed and chopped into 1/4-inch slices
2 cloves garlic, smashed
2 whole cloves
1 bay leaf
1/2 cup calvados (apple brandy), split
2-1/2 cups dry white wine, split
Coarse salt and freshly ground black pepper
Drippings from Apple-Flavored Roast Turkey
1/2-cup apple cider
1/4-cup all-purpose flour
In a large skillet, heat oil over medium-high heat. Season the necks, backs and giblets with salt and pepper. Brown the necks, backs and giblets - in stages, if necessary. Transfer browned pieces to a large stockpot.
Mince the reserved liver. In a small frying pan, heat butter over medium-low heat until melted. Add minced liver and sauté until completely cooked, about 5 minutes. Remove from heat.
Depending on how much fat was created, you may need to add some additional olive oil or remove some of the fat from the skillet. There should be about two tablespoons. Add the chopped onions, carrots, celery, leeks, garlic, cloves and bay leaf; sauté until onions are translucent and brown, about 10-15 minutes. Add cooked liver. Remove from heat; add 1/4-cup calvados and 2-cups white wine. Return to heat, bring to a boil and scrape up the brown bits at the bottom of the pan. Add cooked vegetables and liver to large stockpot. Add enough water to cover bones by at least one-inch. Heat to a slow simmer and let it cook, undisturbed for 4-5 hours, partially covered. Add additional water as necessary. Remove from heat, let cool for half an hour and strain, pressing on the vegetables to release their juices. Discard vegetables. You should have about 6-8 cups of stock. If you have more, don't worry; you'll just cook it down later with the turkey juices. Refrigerate it unless you're ready to make gravy. Once you're ready, continue on...
Transfer cooked turkey to a platter, press on pan vegetables to release their juices; discard pan vegetables. Pour pan juices into a fat separator; it should take about ten minutes for the fat to rise. Place roasting pan over two stovetop burners and turn heat to high. Add remaining 1/4-cup calvados, 1/2-cup white wine and apple cider to pan. Bring to a boil and scrape up the brown bits at the bottom of the pan. Cook the liquid for about 6-8 minutes, or until the liquids have thickened to a syrup.
Add all but one cup of reserved stock to the pan. If you had more than 6 cups of stock, cook down, stirring occasionally, until you have 6-cups. In a tall glass or jar, add the remaining cup of stock. Add flour and stir until there are no lumps or shake if you used a jar (strain if you want to doubly make sure there are no lumps). Slowly pour into roasting pan; whisk for about 15 minutes or until sauce has thickened and doesn't taste flour-y. Continue cooking if it tastes like flour. Season with salt and pepper. Pour into a vessel and serve while hot! Enjoy!