Turkey-Foot Gravy

NOTES: Wild turkey giblets make a very good gravy. When field-dressing the bird, remove                             the liver, gizzard, and heart, throwing out any damaged parts. Split the gizzard and turn it                   inside out, removing the contents. Include the feet, neck,head and wing tips along with the                 giblets.

Ingredients: 1 set wild turkey giblets
                  1 medium onion, diced
                  1 rib celery, chopped
                  1 egg, hard-boiled
                  1/4 cup butter
                  1/4 cup flour
                  1 tbsp. chopped fresh parsley
                  salt and pepper

          Wash the giblets, Set the liver aside. Put the rest into a pot, cover with water, and simmer for one hour, or until the gizzard is tender. Add a little water from time to time, just enough to keep the giblets covered, and add the liver 15 minutes before the end of the cooking time. remove the giblets, discarding the feet and wing tips. Pull the meat from the rest and chop it, along with the brains. return the copped meats back to the pot. Bring to a new boil, cover, reduce the heat to very low, and simmer for 20 minutes.
          Meanwhile, mix the flour with a little water, making a paste. Heat the butter in a large skillet. Sauté the onion, celery, and parsley for five minutes, the slowly stir in the flour paste with a wooden spoon. Slowly stir in the broth. Add the chopped giblets. Salt and pepper to taste. Cook and stir until the gravy is the consistency you like, adding more water if needed. Stir in the chopped egg. Serve hot in a gravy boat, along with fired or baked turkey, dressing, and all the trimmings.           Save leftover gravy for serving over rice, mashed potatoes, or biscuit halves.

American Hunter, April 1999