Giblet Gravy
My mother's classic giblet gravy recipe had always been a family-favorite addition to every Thanksgiving and Christmas dinner for over 50 years. The giblets add a rich, meaty flavor and chopped hard-boiled eggs and cornstarch help to thicken it up. Absolutely love it on mashed potatoes, cornbread dressing, and turkey.
Servings: 12
Yield: 3 cups
Ingredients:
1 quart water
giblets from a turkey
¼ medium yellow onion
1 stalk celery, cut in half
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
4 large hard-cooked eggs, chopped
½ cup milk
2 tablespoons cornstarch
Directions:
Gather all ingredients.
Simmer water, giblets, onion, celery, bouillon, salt, and pepper in a 2-quart saucepan for 40 to 50 minutes.
Transfer liver and neck to a cutting board; chop meat and set aside. Discard celery, onion, neck muscle, and any other giblets.
Return chopped liver and neck meat to the saucepan; add chicken broth and chopped eggs and set over medium heat.
Mix milk and cornstarch together in a small bowl; slowly add to the saucepan.
Reduce heat to low; cook and stir until gravy has thickened, 3 to 5 minutes.
Serve hot and enjoy!
Can be made with chicken giblets as well.
Nutrition Facts:
calories: 69
total fat 3g saturated fat 1g cholesterol 130mg sodium 531mg total carbohydrate 3g dietary fiber 0g total sugars 1g protein 7g vitamin c 1mg calcium 27mg iron 2mg potassium 116mg
Hey everyone! I see you're looking to master giblet gravy, and honestly, it’s one of my favorite holiday traditions. My family’s recipe, which I shared above, has been a staple for generations, and I've picked up a few extra tips and tricks over the years that I just have to share with you all to make sure yours turns out perfectly every single time! First off, why giblets? Some people are hesitant, but trust me, they are the secret to that incredibly rich, savory depth you can't get from just turkey drippings alone. They add an intense, earthy flavor that truly defines classic gravy. When I’m preparing them, I always make sure to give them a good rinse. The neck, heart, and gizzard are usually what you’ll find. I simmer them in a good, sturdy stainless steel pot with the aromatics like onion and celery. This isn't just about cooking the giblets; it's about creating a flavorful stock base that will be the soul of your gravy. Don't rush this step – let those flavors really meld! Another thing I often get asked about is getting the perfect consistency. My recipe uses milk and cornstarch for thickening, and here’s my personal trick: always mix the cornstarch thoroughly with cold milk before adding it to your hot gravy. I use a small bowl and a fork to make sure there are absolutely no lumps before I slowly whisk it into the saucepan with the chopped giblets and chicken broth. Keep the heat on low and stir constantly for a few minutes. You’ll see it transform into that beautiful, glossy thickened gravy right before your eyes. If it seems too thin after a few minutes, don't panic! Just mix a tiny bit more cornstarch with a tablespoon of cold water, whisk it in, and cook for another minute. Conversely, if it gets too thick, a splash of hot chicken broth or even a little water will thin it out perfectly. For holiday prep, I love making the giblet stock and chopping the meat a day ahead. It saves so much time on Thanksgiving or Christmas morning! Just store the chopped giblets and the strained stock in separate containers in the fridge. Then, on the big day, reheat the stock, add your hard-boiled eggs and the chopped giblets, and finish with the thickening step. This gravy isn't just for turkey, either! While it’s heavenly over mashed potatoes and cornbread dressing (my personal favorites!), I also love it spooned over roasted vegetables like Brussels sprouts or green beans. It even elevates a simple piece of toast or makes an incredible open-faced leftover turkey sandwich. Trust me, once you try this homemade giblet gravy, you'll understand why it's a cherished family tradition!
