Directions
In a large skillet, heat 2 teaspoons canola oil over medium-high heat. Add onion and celery; cook until browned, approximately 4 minutes, stirring frequently. Remove onion mixture from pan, and set aside. Add remaining 2 teaspoons canola oil to pan. Add turkey giblets; cook, turning occasionally until browned, approximately 4 minutes. Add broth to pan, scraping to loosen browned bits.
In a medium saucepan, combine onion mixture, giblet mixture, and bay leaves; bring to a simmer over medium heat. Reduce heat to medium-low; cook until giblets are tender, approximately 45 minutes. Strain mixture, reserving 1 cup broth mixture in pan. Finely chop giblets. Discard onions, celery, and bay leaves.
Add reserved 1 cup drippings to broth mixture in pan. In a small bowl, whisk together flour and 1⁄4 cup water. Add flour mixture to pan, whisking until combined. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cook until thickened and bubbly, approximately 3 minutes, stirring constantly. Remove from heat. Stir in chopped giblets, sage, thyme, salt, pepper, and egg.
Ingredients
4 teaspoons canola oil, divided
1 cup chopped onion
1 cup chopped celery
Turkey giblets
2 cups chicken broth
4 bay leaves
1 cup Turkey drippings
1⁄4 cup all-purpose flour
1⁄4 cup water
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
1 hard-cooked egg, chopped