Giblet Gravy
User Reviews
5.0
39 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
8 servings
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Calories
9146 kcal
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Course
Condiments
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Cuisine
American
Giblet Gravy
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This delicious old-fashioned giblet gravy is just like grandma used to make.
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Ingredients
- giblets from one turkey (including neck, liver, gizzard, heart)
- ½ onion quartered
- 2 ribs celery cut into 2-inch pieces
- 1 bay leaf
- 4 cups turkey drippings or stock, broth, or a combination
- 2 tablespoons chopped fresh herbs 2 teaspoons dry, *see notes
- ½ teaspoon poultry seasoning
- salt and black pepper to taste
For Thickening
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup cold water or cold broth
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Instructions
- Rinse the uncooked giblets and place them in a saucepan with onions, celery, bay leaf, poultry seasonings, and turkey broth.
- Bring to a boil over medium heat, reduce the heat to a gentle simmer, and cook covered for 1 hour.
- If using turkey drippings, once the turkey has finished cooking, pour the drippings into a bowl or gravy separator. As it rests, it will separate into a layer of fat and a layer of drippings. Gently spoon the fat off of the drippings and set it aside to use in place of some of the butter in step 5. Use the drippings in place of (or along with) the broth.
- Strain the giblet broth, reserving both the giblets and the broth. Remove any meat from the neck if desired, and discard the bones, celery, bay leaf, and onions. Finely chop the remaining giblets and the meat from the neck if using.
- Melt butter in a saucepan over medium heat. If you have turkey fat from step 1, add it, then add enough butter to make a total of ¼ cup of fat. Stir in the flour and cook for about 3 minutes, until it starts to lightly brown.
- Gradually add the broth you cooked the giblets in and any turkey drippings, whisking after each addition until smooth (you may not need all of the broth). Stir in chopped giblets and simmer for 2-3 minutes.
- Season with additional salt and pepper to taste.
Notes
- The liver has a distinct flavor and can be left out if you'd prefer.
- Two hard boiled eggs can be very finely chopped and added to the gravy if desired.
- We like the chunky consistency of this gravy but if you'd prefer, giblet gravy can be blended.
- For fresh herbs, I purchase a poultry pack of herbs at our local grocery store. It includes parsley, thyme, rosemary, and sage. I use a bit of each, mostly parsley when simmering the broth. You can also use a teaspoon of dried parsley and ¼ teaspoon each dried rosemary and thyme leaves for the broth.
- Instead of flour, this gravy can be thickened with cornstarch. Skip the butter and combine equal parts cornstarch and cold water or broth. Mix well. Stir into simmering broth a little at a time to reach desired consistency. Add giblets and proceed with the recipe as directed.
- Giblet gravy can be made ahead and kept covered in the refrigerator until ready to reheat.
Nutrition Information
Show Details
Calories
91.46
(5%)
Carbohydrates
12.9g
(4%)
Protein
4.15g
(8%)
Fat
2.47g
(4%)
Saturated Fat
0.44g
(2%)
Cholesterol
3.55mg
(1%)
Sodium
180.41mg
(8%)
Potassium
180.54mg
(5%)
Fiber
0.74g
(3%)
Sugar
2.54g
(5%)
Vitamin A
44.9IU
(1%)
Vitamin C
1.25mg
(1%)
Calcium
16.45mg
(2%)
Iron
0.66mg
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 9146 kcal
% Daily Value*
| Calories | 91.46 | 5% |
| Carbohydrates | 12.9g | 4% |
| Protein | 4.15g | 8% |
| Fat | 2.47g | 4% |
| Saturated Fat | 0.44g | 2% |
| Cholesterol | 3.55mg | 1% |
| Sodium | 180.41mg | 8% |
| Potassium | 180.54mg | 4% |
| Fiber | 0.74g | 3% |
| Sugar | 2.54g | 5% |
| Vitamin A | 44.9IU | 1% |
| Vitamin C | 1.25mg | 1% |
| Calcium | 16.45mg | 2% |
| Iron | 0.66mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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