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Ingredients

1/4 cup Turkey giblets, cooked, small dice

1/4 cup Butter

1/2 cup Flour

2 oz.Madeira

2 sprigs Fresh thyme

4 cups Rich turkey stock orchicken stock

2 -3 drops Kitchen Bouquet

Pan drippings from roast turkey

Salt to taste

Fresh ground black pepper to taste

Method
Melt butter in saucepan over medium heat. Stir in flour to create "roux." Cook roux for 3 - 4 minutes. Remove from heat and reserve. Simmer Madeira and thyme in a saucepan over medium heat until liquid is reduced by one-half. Add turkey stock, Kitchen Bouquet and pan drippings to a simmer. Add roux to simmering stock, whisk vigorously to break up any lumps. Simmer over low heat for 15 -20 minutes. Season with salt and pepper. Strain. Stir in cooked giblets. Serve hot.

Chef Larry's Notes
Kitchen Bouquet is a seasoning and browning liquid. It is available in most markets in the spice section. To cook giblets simply place turkey gizzards and hearts in salted simmering water and cook for 5 minutes over medium heat. (Do not use the liver) Cool and cut in small dice.

Makes 6 - 8 Servings

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