Mom’s Turkey w/ Giblet Stuffing and Gravy
turkey - 14 to 16 lb
turkey giblets (remove from the packaging)
2 cups water or chicken broth
1 bay leaf
1 t. salt
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4 T. butter
1 med onion, diced
2 cloves garlic, minced
2 to 3 stalks celery, diced
1 (14 oz) pkg. herb flavored stuffing croutons
1 t. sage
1/2 t. dried thyme
1 t. paprika
1/4 cup chopped fresh parsley
1 qt. box of chicken broth
salt and pepper
flour
Place the giblets, bay leaf and salt in a saucepan with enough water to cover by a couple inches. If you prefer, you can substitute chicken broth for all or part of the water. Bring to a boil, reduce the heat, cover and simmer until the neck meat separates easily from the bone, adding more water or broth if needed. This will take a couple of hours. Stain the broth, discard the bay leaf, set the giblets aside, reserving the broth. After the giblets have cooled enough to handle, remove the meat from the neck bone and cut the others into smaller pieces. Place in a food processor and pulse a few times until chopped into small pieces. You can also do this by hand.
Melt the 4 tablespoons butter in a skillet, sauté the onions, garlic and celery until onion is translucent.
Preheat the oven to 325. Spray the roasting pan and wire rack (if you’re using one) with cooking spray.
In a large bowl, combine the stuffing croutons with the chopped meat, the onion mixture, the giblet broth, sage, thyme, and paprika. Add enough of the chicken broth to moisten the stuffing without making it too soggy. It will take 2 to 3 cups. Season with salt and pepper if necessary.
Stuff the turkey loosely, transfer to the roasting pan. Rub some butter all over the turkey, sprinkle with salt and pepper and roast uncovered at 325 for 15 to 20 minutes per pound or if you have a meat thermometer, the temperature in the thickest part of the thigh should be about 165 degrees, it will continue to cook after it’s removed from the oven. Baste every 30 minutes with butter or some of the pan drippings. Cover with foil when the skin is nicely browned, it will continue to brown more with the foil on.
If you have leftover stuffing you can bake it in a greased casserole dish after the turkey comes out of the oven or make Stuffin Muffins. Grease or spray muffin tins and use an ice cream scoop to fill them with the stuffing. Bake for 20 to 30 minutes at 350 F.
Remove the turkey carefully to a serving platter. Let rest, covered, for 20 to 30 minutes before removing the stuffing and carving.
To make the gravy:
Measure the drippings in a measuring cup and return to the pan. Place the roasting pan on top of the stove over medium high heat, you may have to use 2 burners for this, and whisk in an equal amount of flour, whisking constantly, scraping the bottom of the pan to get up all the browned bits, until browned slightly. You can add some grated onion at this point for additional flavor, but it’s not necessary. Add the reserved broth and enough chicken broth to measure one cup for every 2 tablespoons of flour you used or to your desired thickness. Bring to a boil, whisking constantly until thickened. Add some chicken broth (or water) if it gets too thick. If it’s too thin, continue cooking until it reduces to the correct consistency. Season with salt and pepper if necessary.
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