Ingredients
1.5 qt Turkey Stock
1/4 cup cornstarch
1 turkey heart
1 turkey gizzard
8 Tbs. (1 stick) unsalted butter, cut into cubes
Kosher salt and freshly ground pepper, to taste
2 Tbs. chopped fresh chives
Method
Sources
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens
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Ladle about 1 cup of Turkey stock into a medium bowl. Add the cornstarch and whisk until smooth to make a slurry. Then whisk the slurry back into the stock. Add the turkey heart and gizzard. Using an immersion blender or a regular blender, process the mixture until completely smooth. Begin adding the butter a little at a time, incorporating it until smooth. Taste and adjust the seasonings with kosher salt and pepper. Transfer the gravy to a saucepan and keep warm until ready to serve (or put into thermos if you don't have enough burners). When ready, transfer to a serving dish and garnish with chopped chives.