This is a classic old-fashioned Southern giblet gravy made with the addition of hard-boiled eggs, but fee free to omit them. Use this recipe to make a delicious gravy to go with your chicken, Cornish game hens, or turkey.
Put the turkey drippings in a gravy separator to eliminate the excess fat. If you don't have turkey drippings, use turkey or chicken stock. A little milk or cream makes the gravy extra creamy.
- Remove liver from giblets and refrigerate.
- Place giblets into a saucepan, cover with 4 cups cold water and bring to a boil. Reduce the heat to low and simmer the giblets for about an hour. At this point add the liver to the saucepan; simmer for another 30 minutes. Drain in a colander and reserve the liquids to use in the gravy, if needed. Let the giblets cool. Remove the meat from the neck and chop all of the meat.
- Melt the butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter just barely begins to turn golden.
- Slowly stir in drippings from the turkey. If you don't have turkey drippings or only have a small amount, add chicken stock or turkey stock to make 2 cups. Stir in the milk or half-and-half. Continue cooking and stirring until thickened.
- Taste and season the gravy with kosher salt and freshly ground black pepper.
- Stir in the chopped hard-cooked eggs and chopped giblets and serve.
Tips and Variations
- Add a medium sliced onion and 2 stalks of sliced celery to the saucepan along with the giblets. If desired, use strain and reserve the giblet broth to use along with the drippings.
- Add 1/4 cup to 1/2 cup of finely chopped onions to the butter and saute until tender before adding the flour.
- Add a few tablespoons of minced shallots to the butter and saute until tender.
- Herbed Giblet Gravy - Add about 1/2 teaspoon of chopped fresh sage, 1/4 teaspoon of finely chopped fresh rosemary, and a pinch of fresh chopped thyme leaves.
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