Get ready for the holiday season with giblet gravy and homemade turkey stock.
“I’m your Huckleberry,” is about to take on a whole new meaning. No, we aren’t talking about Val Kilmer’s famous line as Doc Holliday from the C&I film favorite Tombstone.
We are talking about Huckleberry, the gulf coast-themed food truck that serves seasonal seafood dishes from its post in Austin, Texas. From there, Huckleberry and Chef Davis Turner serve up seafood classics such as shrimp rolls and po’ boys along with specials like blue crab quesadillas.
And just in time for the holiday season, Chef Turner shared with us a downright delicious giblet gravy recipe using his homemade turkey stock.
Huckleberry’s Envy Giblet Gravy & Turkey Stock
Envy Turkey Gravy
Makes about 5 cups
Ingredients:
5 tbsp. Unsalted Butter
1/2 cup All-Purpose Flour
Remaining Turkey Drippings from Pan
4 cups Circle Brewing Envy Amber Turkey Stock (recipe below)
1 tsp. Kitchen Bouquet (optional)
Turkey Giblet (optional)
Instructions:
In a small saucepan over medium heat, whisk together butter and flour until well combined and the roux begins to bubble. Whisk in remaining drippings from the turkey roasting pan, the stock, and kitchen bouquet then blend together well. Add the giblets, decrease the heat to low, and let simmer. Stir constantly, until thickened. Enjoy.
Turkey Stock
Makes about 2 quarts
Ingredients:
1 Turkey Neck
1 cup Yellow Onion - rough chop
1 cup Celery - rough chop
1 cup Carrot - peeled and rough chop
4 Crushed Garlic Cloves
2 Bay Leaves
6 Thyme Sprigs
10 Parsley Sprigs
8 cups Water
4 cups Circle Brewing Envy Amber (or other amber beer)
2 tbsp Unsalted Butter
Salt and Black Pepper to taste
Instructions:
In a large saucepan, melt butter and sauté turkey neck, onions, carrots, garlic, and celery on medium heat. About 5 minutes or until vegetables start to color. Once vegetables and the turkey neck have a golden color, deglaze pan with Envy Amber, and reduce by half. Then, add water, bay leaves, thyme, and parsley. Simmer on low for 2 hours. Remove stock from heat, strain, then enjoy.
Recipes by Chef Davis Turner of Huckleberry
Photography: Courtesy Huckleberry
