Giblet Gravy
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 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
Description
This Giblet Gravy starts by simmering giblets including the neck, liver, gizzard, and heart with onion, celery, bay leaf, poultry seasoning, and turkey broth or drippings for one hour. This slow simmer extracts flavor to form a rich broth. After straining, the meat from the giblets and neck is finely chopped. Separately, a roux is made by melting butter (augmented by turkey fat if available) and stirring in flour, cooking until combined. Cold water or broth is whisked in gradually to create a smooth gravy base.
The chopped giblet meat is returned to the gravy, adding texture and robust flavor that complements roasted turkey or other poultry. The gravy has a chunky consistency, but can be blended if a smoother texture is preferred. Herbs like parsley, thyme, rosemary, and sage contribute aromatics. The sauce is seasoned with salt, pepper, and poultry seasoning for balance.
This gravy can be prepared ahead and kept refrigerated until needed. Variations include thickening with cornstarch instead of flour or incorporating chopped hard-boiled eggs for additional texture. The recipe instructions emphasize careful fat skimming from drippings to control richness.
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 fresh herbs 2 teaspoons dry, *see notes, chopped
- ½ teaspoon poultry seasoning
- salt to taste
- black pepper to taste
For Thickening
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup water or cold broth, cold
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 imparts a distinct flavor and may be omitted if desired.
- Chopped hard-boiled eggs can be added for extra texture and richness.
- The gravy’s texture can be chunky or smooth; blending is optional.
- Use fresh poultry herbs like parsley, thyme, rosemary, and sage, or substitute with dried herbs as indicated.
- Cornstarch can replace flour for thickening; mix with cold water and add gradually to simmering broth.
- Prepare ahead and refrigerate covered until reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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