Ingredients:

  • 1 set turkey giblets (neck, heart, gizzard, and liver)
  • 950 ml turkey broth
  • 1 small onion, quartered
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 120 ml turkey pan drippings
  • 65 g all-purpose flour
  • 2 large hard-boiled eggs, finely chopped
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the turkey neck, heart, and gizzards into a saucepan with the turkey broth, quartered onion, chopped celery, bay leaf, and thyme sprigs.
  2. Bring the mixture to a gentle simmer. Cook for 1 hour until the gizzards are tender. Add the liver during the final 15 minutes of simmering.
  3. Strain the stock through a fine-mesh strainer into a clean bowl. Discard the vegetables and neck bone. Reserve approximately 3 cups of the fortified stock.
  4. Finely mince the cooked heart, gizzard, and liver; set aside.
  5. In a heavy-bottomed skillet or saucier over medium heat, add 120 ml of turkey pan drippings (ensure a mix of fat and juices). Whisk in the all-purpose flour.
  6. Cook the roux, stirring constantly, for 5 minutes until it reaches a deep blonde or light nut-brown color.
  7. Slowly pour the reserved warm stock into the roux one ladle at a time, whisking vigorously after each addition to ensure a smooth, emulsified consistency.
  8. Stir in the minced giblets and chopped hard-boiled eggs.
  9. Heat through for 3 minutes until the eggs are warm.
  10. Season with salt and cracked black pepper. Adjust seasoning to taste based on the saltiness of the original drippings.