EQUIPMENT

• medium sauce pan
• dutch oven
• wooden spoon
• paring knife

INGREDIENTS

• turkey giblets (remove from inside the turkey cavities and rinse)
• 3 celery stalks
• 1 whole onion, halved
• 1 whole garlic clove
• 1 bay leaf
• 1 tablespoon dried parsley leaves
• 1 whole carrot
• 1 lemon, cut into halves
• sprig of rosemary
• spring of thyme
• 1 teaspoon poultry seasoning
• Salt, pepper
• 4 cups chicken broth, extra 2-3 cups for roux
• 1/4 cup flour
• 1/4 cup cooking oil

LET’S GET STARTED

In saucepan, cook giblets, 4 cups of broth, celery, onion, poultry seasoning, bay leaf, parsley, garlic, juice from half a lemon and a dash of salt/pepper. Cover and simmer at least an hour. Taste and adjust seasonings.

In another medium pan, make a blonde roux – heat the oil, then add the flour and whisk constantly until it’s the color of coffee with cream (probably 15-20 mins). Remove from heat. (FYI – this is the same roux I make for my gumbo)

Carefully whisk in 2-3 cups of broth to ensure you eliminate lumps. Add more broth if the mixture is too thick. It should be a “pour-able” consistency.

Before you pour the roux/broth into the giblet/veggie mix, strain the solids from the giblet pot. Retain liquid, then pour into your broth-roux. Whisk well. Taste and adjust salt. Squeeze the other lemon half and add a little more pepper. Serve hot in a gravy boat for your guests to spoon over dressing and turkey slices.

Come back to NewinNOLA.com for “Southfacin’ Cook,” where Patsy explains the basics to Southern cooking and eating. Contact her with suggestions, questions or requests at patsy.brumfield@gmail.com.