Lunch: Greek-Inspired Fresh Oregano and Giblet

Recipe by Bruce Aidells The technique: Whole-animal eating is trendy, but using all parts of the bird is nothing new when it comes to gravy. Giblets (the heart, liver, gizzard, and neck) really deepen a gravy's flavor. We recommend using only the neck, h

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Greek-Inspired Fresh Oregano and Giblet

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

Pan juices reserved in turkey roasting pan from Salt-Roasted Turkey with Lemon and Oregano or from any other roast turkey
4 1/2 cups (or more) Ultimate Turkey Stock or low-salt chicken broth Neck, heart, and gizzard reserved from Ultimate Turkey Stock
1 cup finely chopped onion
1/2 cup all purpose flour
1/2 cup dry white wine
2 1/2 tablespoons chopped fresh oregano
2 tablespoons fresh lemon juice
Special equipment: 8-cup measuring cup

Instructions

Scrape reserved pan juices and any browned bits from turkey roasting pan into 8-cup measuring cup. Spoon off fat from surface and reserve 1/2 cup (or supplement with butter). Add enough Ultimate Turkey Stock to juices to measure 51/2 cups total. Pull meat from turkey neck. Chop neck meat, heart, and gizzard and reserve.
Place roasting pan over 2 burners. Add 1/2 cup reserved fat; heat over medium heat. Add onion. Sauté until soft, about 5 minutes. Whisk in flour. Cook until flour browns, about 3 minutes. Whisk in stock mixture, then wine. Boil until gravy thickens and coats spoon, scraping up any browned bits, 3 to 4 minutes. Mix in oregano, lemon juice, and giblets. Season with salt and pepper.

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