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Giblet Gravy Recipe

Giblet Gravy

Wholesome Cove
This traditional Southern giblet gravy transforms turkey or chicken giblets into a deeply savory, silky smooth sauce with incredible depth of flavor. The slow-simmered giblets create a rich base that's miles ahead of store-bought gravy, perfect for elevating your holiday meals.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Sauce
Cuisine American
Servings 10 servings
Calories 145 kcal

Equipment

  • Large stockpot or Dutch oven At least 6-quart capacity
  • Fine-mesh strainer
  • Large saucepan or skillet For making the roux
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Fat separator (optional)
  • Ladle
  • Gravy boat For serving

Ingredients
  

For the Giblet Stock

  • turkey or chicken giblets neck, heart, gizzard, liver from 1 whole bird
  • 6 cups water 1.4 liters
  • 2 cups low-sodium chicken broth 480 ml
  • 1 medium carrot roughly chopped
  • 2 stalks celery roughly chopped
  • 1 medium onion quartered
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon kosher salt

For the Gravy

  • 5 tablespoons unsalted butter 71g
  • 5 tablespoons all-purpose flour 40g
  • 3 cups strained giblet stock 720 ml
  • 1/2 cup heavy cream or whole milk 120 ml
  • 1 cup turkey pan drippings 240 ml, if available, or substitute with additional stock
  • 2 hard-boiled eggs finely chopped, optional but traditional
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon apple cider vinegar

Instructions
 

  • Remove giblet packet from turkey or chicken, rinse thoroughly under cold water, pat dry, and trim excess fat. Some prefer to set liver aside to add later if concerned about bitterness.
  • Place giblets and neck in stockpot with water, broth, vegetables, bay leaves, thyme, peppercorns, and salt. Bring to boil over high heat and skim foam from surface.
  • Reduce heat to low, partially cover, and simmer for 2 hours until giblets are very tender and stock is deeply golden and concentrated in flavor.
  • Strain stock through fine-mesh strainer into bowl, pressing vegetables to extract juices. Pull meat from neck bones and finely chop all giblets into 1/4-inch pieces, set aside.
  • Melt butter in large saucepan over medium heat, add flour, and whisk constantly for 3-4 minutes until roux is light tan and smells nutty.
  • Slowly add giblet stock while whisking constantly, starting with 1 cup then adding remaining stock gradually. Add pan drippings if using, bring to gentle boil, then reduce heat and simmer 10 minutes until thickened.
  • Stir in cream, chopped giblet meat, hard-boiled eggs (if using), salt, pepper, and vinegar. Simmer 2-3 minutes to heat through and adjust seasoning to taste.
  • Thin with additional stock if too thick or simmer longer if too thin. Transfer to warmed gravy boat and serve immediately over turkey, mashed potatoes, or dressing.

Notes

  • Always use low-sodium broth so you can control the salt level, especially if using pan drippings which are often quite salty.
  • The roux must be cooked for the full 3-4 minutes to eliminate the raw flour taste. It should smell nutty and toasty, not pasty.
  • Omit the liver if you find it too strong, or add it only for the last 30 minutes of simmering for milder flavor.
  • Make-ahead tip: This gravy actually tastes better the next day. Prepare up to 2 days before and reheat gently, adding a splash of stock to thin if needed.
  • To prevent lumps, add the stock slowly to the roux while whisking constantly. If lumps do form, strain the gravy or use an immersion blender.
  • For gluten-free version, use cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) instead of flour roux.
  • Storage: Refrigerate in airtight container for up to 4 days or freeze in portions for up to 3 months. Reheat gently on stovetop, stirring frequently.
  • The gravy will thicken as it cools, so err on the slightly thinner side when making it. You can always simmer longer to thicken.
  • Turkey or chicken fat skimmed from the stock can replace some of the butter in the roux for extra flavor.
  • Keep gravy covered and warm until serving to prevent a skin from forming on top.

Nutrition

Serving: 1ServingCalories: 145kcalCarbohydrates: 6gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 95mgSodium: 320mgPotassium: 180mgSugar: 1gVitamin A: 15IUVitamin C: 2mgCalcium: 4mgIron: 8mg
Keyword giblet gravy, homemade-gravy, southern gravy, thanksgiving-gravy, turkey-gravy
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