Giblet Gravy

This richly flavored gravy is just like grandma used to make!

Cook up that ‘bonus bag’ of giblets with onion, celery, turkey drippings, and some seasonings to make a deeply flavored gravy to grace your holiday feast.

Level up the flavor of your usual gravy recipe by adding in the giblets for thick, savory gravy with a distinctive flavor.
Reserve the neck, liver, gizzard, and heart from your holiday turkey for this recipe. Chop the meat up to add to the gravy.
You can also get ahead of the game and prepare this gravy a day ahead of time if your turkey is thawed.
Giblet gravy is easy to make.

Ingredients for Giblet Gravy

Giblets: Most whole turkeys and chickens come with a packet of giblets in the cavity that can be used to make gravy (instead of cooking them for the family pooch)! The liver can be removed if the flavor proves to be too strong.

Vegetables: Onions and celery add flavor to the to giblet gravy. Carrots or mushrooms can be added in Step 2 as well.

Broth: If you don’t have enough broth from the drippings, add boxed or canned broth or use any homemade chicken or turkey broth from the freezer.

Herbs: For additional flavor, I like to add herbs to the broth while it’s simmering. See notes for fresh/dried.

Variations: Some people like to add a chopped boiled egg to giblet gravy (I prefer without). Add extra flavor with homemade poultry seasoning. A bay leaf, fresh poultry herbs like parsley, sage, and thyme can also be used.

Holly’s Tips

If using turkey drippings, separate the fat from the drippings using a gravy separator.
Use boxed chicken or turkey broth if you don’t have enough drippings.
Cook the flour for a few minutes before adding the broth/drippings.
Most grocery stores sell a poultry pack of fresh herbs with a variety of herbs.

Storing Giblet Gravy

Make Ahead: Giblet gravy can be made ahead and kept covered in the refrigerator until ready to reheat.

Fridge: Keep leftover giblet gravy in a covered container in the refrigerator for up to 3 days. Whisk thoroughly before reheating on the stovetop or microwave to loosen it up.

Freezer: Freeze giblet gravy in zippered bags once it’s cooled for up to 3 months. Reheat as listed above.

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This delicious old-fashioned giblet gravy is just like grandma used to make.

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

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Rinse the uncooked giblets and place them in a saucepan with onions, celery, bay leaf, poultry seasonings, and turkey broth.
Bring to a boil over medium heat, reduce the heat to a gentle simmer, and cook covered for 1 hour.
If using turkey drippings, once the turkey has finished cooking, pour the drippings into a bowl or gravy separator. As it rests, it will separate into a layer of fat and a layer of drippings. Gently spoon the fat off of the drippings and set it aside to use in place of some of the butter in step 5. Use the drippings in place of (or along with) the broth.
Strain the giblet broth, reserving both the giblets and the broth. Remove any meat from the neck if desired, and discard the bones, celery, bay leaf, and onions. Finely chop the remaining giblets and the meat from the neck if using.
Melt butter in a saucepan over medium heat. If you have turkey fat from step 1, add it, then add enough butter to make a total of ¼ cup of fat. Stir in the flour and cook for about 3 minutes, until it starts to lightly brown.
Gradually add the broth you cooked the giblets in and any turkey drippings, whisking after each addition until smooth (you may not need all of the broth). Stir in chopped giblets and simmer for 2-3 minutes.
Season with additional salt and pepper to taste.

The liver has a distinct flavor and can be left out if you’d prefer.
Two hard boiled eggs can be very finely chopped and added to the gravy if desired.
We like the chunky consistency of this gravy but if you’d prefer, giblet gravy can be blended.
For fresh herbs, I purchase a poultry pack of herbs at our local grocery store. It includes parsley, thyme, rosemary, and sage. I use a bit of each, mostly parsley when simmering the broth. You can also use a teaspoon of dried parsley and ¼ teaspoon each dried rosemary and thyme leaves for the broth.
Instead of flour, this gravy can be thickened with cornstarch. Skip the butter and combine equal parts cornstarch and cold water or broth. Mix well. Stir into simmering broth a little at a time to reach desired consistency. Add giblets and proceed with the recipe as directed.
Giblet gravy can be made ahead and kept covered in the refrigerator until ready to reheat.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Sauce

Cuisine American

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