What does giblet gravy taste like? Or maybe add them to the stuffing?
Thinking of using the giblets in the turkey stock for Thanksgiving gravy, but I've never tasted giblet gravy before.
I'm hoping to use all the parts on Thanksgiving, but it would help to hear descriptions of the flavor. The recipes I've read often exclude the turkey liver from the stock, or only add it for the last 20-30 minutes. I'd like a smooth gravy, so should the cooked giblets then go into the stuffing?
If you want smooth gravy, I suggest using the giblets in the stuffing....giblets are a bit chewy but if cooked right can be tender and will be great simmered & chopped in stuffing. The taste is mild; it's really the gizzards to which you refer. I use the whole packet that comes with the bird in my gravy (neck, liver, gizzards & heart) as I like mine with texture.
I always make a smooth gravy and use the giblets in the stuffing.
Speaking of stuffing here's a tip I heard from Shirley O. Corriher a number of years ago. She says her mother always held onto a handful of stuffing and used it to thicken her gravy. That's the way I've been doing it ever since. Works great for thickening and adds another dimension of flavor while eliminating the potential for the raw flour taste to remain.
I like giblets, and I like gravy, but I don't like them together. Use the giblets in the stock you make for the gravy then discard (or eat) them. I don't think they add any real discernible flavor to the gravy, but they definitely do make it lumpy.
You've got the right idea. Use the giblets (but not the liver) to make the stock for the gravy, then strain them out, dice them, and add them to the stuffing/dressing... a very delicious and efficient use of everything but the Gobble. If you wanted to be really meticulous you could even strip the meat off the neck after using it for the stock and dice it up and add that to the dressing as well.
I don't care for them in the gravy or the dressing/stuffing - too chewy and not really very tasty IMO.