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Cajun Giblet Gravy

Cajun Giblet Gravy

serves 12

Giblet pack from turkey, discard liver

neck from turkey

2 teaspoons Tony Chachere's Creole Seasoning

3-4 Tb Tony Chachere's Brown Gravy Mix

2 teaspoons Parsley, chopped

Before frying turkey, add neck, heart, and gizzard to hot oil and cook 15 minutes. Remove, drain, and place in a sauce pan with 1 ½ quarts water. Add 2 teaspoons Tony Chachere's Creole Seasoning and 3 Tb of Brown Gravy Mix. Stir well and place on stove under medium heat. Stir until thickened. After your turkey has fried, remove part of the neck skin and chop up as crunchy croutons to season gravy. Add parsley and serve.