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turkey neck, giblets and liver
4 cups water
1 medium-size yellow onion (cut into wedges)
1 large carrot (cut into chunks)
2 sprigs parsley
3/4 teaspoon salt
1/4 teaspoon white or black pepper
1 can (12 ounces) evaporated skimmed milk
1/3 cup all-purpose flour
1/4 teaspoon salt
1. Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck, and water. Add onion, carrot, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes. Add liver. Continue cooking for 20 minutes more or until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets and neck, discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside.
2. In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat and giblets; heat through.
3. Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent overbrowning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.
4. Meanwhile, cook neck and giblets for Giblet Gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.
Recipe from christmas-joy.com
1/2 cup serving: Calories 77, Saturated Fat 1g, Total Fat 2g, Protein 7g, Carbohydrate 6g, Fiber 0g, Sodium 147mg, Cholesterol 102mg
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