Old-Fashioned Giblet Gravy Recipe

Turkey Dinner With Gravy
Turkey Dinner With Gravy. Charles Islander / Getty Images
    2 hrs 5 mins
Ratings (17)

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.

What You'll Need

How to Make It

  1. Remove liver from giblets and refrigerate.
  2. 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.
  1. 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.
  2. 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.
  3. Taste and season the gravy with kosher salt and freshly ground black pepper.
  4. 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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