Cajun Turkey Gravy

Cajun Turkey Gravy An adaptation of that fast-food gravy that we love, making it suitable for Thanksgiving dinners.


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 1 hr 5 mins

    TOTAL : 1 hr 25 mins

    SERVING : 12

    YIELD : 12 servings

  • Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.

  • Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced meat. Remove meat from neck and finely mince. Mash neck meat in a mortar with a pestle.

  • Heat oil in large saucepan over medium-high heat. Saute green bell pepper in hot oil until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan. Immediately whisk cornstarch and flour into broth mixture until smooth.

  • Stir minced meat, mashed neck meat, cubed turkey, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil, reduce heat to low, and simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.

Per Serving: 52 calories; protein 5.9g; carbohydrates 2.9g; fat 1.6g; cholesterol 62.6mg; sodium 373.8mg. You can substitute low-sodium chicken broth for the turkey broth.