Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
Servings:
12
Ingredients
Directions
Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil. Reduce heat to low; simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced giblet meat. Remove meat from neck; finely mince. Mash neck meat in a mortar with a pestle.
Heat oil in large saucepan over medium-high heat. Add bell pepper; sauté until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan; immediately whisk in cornstarch and flour until smooth.
Stir cubed turkey meat, 1/3 cup minced giblet meat, mashed neck meat, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil. Reduce heat to low; simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.
Cook's Note:
You can substitute low-sodium chicken broth for the turkey broth.
Nutrition Facts (per serving)
| 52 | Calories |
| 2g | Fat |
| 3g | Carbs |
| 6g | Protein |
