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Giblet Gravy

A white gravy boat filled with rich giblet gravy, speckled with black pepper and herbs, with a silver spoon resting inside.
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A rich and traditional Southern giblet gravy made from turkey giblets, broth, and a golden roux, perfect for Thanksgiving or any holiday feast.

Ingredients

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  • 1 package turkey giblets (neck, liver, heart, gizzard)
  • 4 tbsp unsalted butter or turkey fat
  • 4 tbsp all-purpose flour
  • 3 cups chicken or turkey broth
  • 2 hard-boiled eggs, chopped
  • 1/2 cup finely chopped onion (optional)
  • Salt and black pepper to taste

Instructions

  1. Place giblets and turkey neck in a saucepan with 4 cups of water. Simmer gently for about 1 hour until tender. Strain and chop the giblets finely; reserve the broth.
  2. In a separate pan, melt the butter or turkey fat over medium heat. Add the flour and whisk constantly to form a golden brown roux.
  3. Slowly add the reserved giblet broth to the roux while whisking continuously to prevent lumps. Let the gravy thicken for about 5 minutes.
  4. Stir in the chopped giblets and let them simmer for a few minutes to blend flavors.
  5. Fold in the chopped hard-boiled eggs, then season with salt and black pepper to taste.
  6. Serve hot over turkey, dressing, mashed potatoes, or biscuits.

Notes

  • Use fresh or properly thawed giblets for the best flavor.
  • Remove the liver early from simmering to prevent bitterness.
  • Strain the broth before adding it to the roux for a smoother texture.
  • For a creamier gravy, stir in 1/2 cup of heavy cream before serving.
  • You can make giblet gravy up to two days ahead; store it in the fridge and reheat gently.

Nutrition

Find it online: https://recipeeasily.com/giblet-gravy-thanksgiving-recipe/