Classic Giblet Gravy Recipe

Food & Recipes

Classic Giblet Gravy Recipe

Giblet gravy transforms holiday drippings into silky perfection. This classic turkey gravy recipe uses the bird’s neck, heart, gizzard, and liver for deep flavor. I’ve perfected it over 30 years of family feasts.

It pairs with mashed potatoes, stuffing, or roast turkey. Skip bland store-bought versions. Enjoy savory notes from simmered giblets and a smooth roux base.

What Makes This Giblet Gravy Stand Out

Traditional giblet gravy simmers offal for hours, building stock richness. Eggs add creaminess without overpowering. Pan drippings tie it to your roast.

My version skips guesswork with timed steps. It’s forgiving for beginners yet elevates the skills of pro cooks. Keywords like turkey giblet gravy help it rank high.

Fresh herbs and controlled thickening prevent lumps. This recipe yields 3 cups, enough for 8 to 10 servings. Prep ahead for stress-free holidays.

Essential Ingredients for Giblet Gravy

Gather these for authentic results. Use fresh turkey giblets for the best taste.

Giblet Stock Ingredients (makes base):

  • Turkey giblets (neck, heart, gizzard, liver) from a 12-15 lb bird
  • 4 cups low-sodium chicken broth
  • 1 medium onion, quartered
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 2 garlic cloves, smashed
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 1/2 tsp black peppercorns

Gravy Ingredients:

  • 1/4 cup pan drippings from roasted turkey (fat separated)
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups giblet stock (from above)
  • 1/2 cup whole milk or cream
  • 2 hard-boiled eggs, finely chopped
  • Salt and black pepper to taste
  • Optional: 1 tbsp chopped fresh parsley.

These create balanced, savory turkey gravy with giblets. Scale up for larger crowds.

Tools You’ll Need

Keep it simple. A whisk prevents lumps in roux-based gravy.

  • Medium saucepan (3-quart)
  • Fine-mesh strainer
  • Wooden spoon or whisk
  • Fat separator or spoon
  • Sharp knife for chopping
  • Measuring cups and spoons

No fancy gear required. These tools ensure smooth homemade giblet gravy.

Step-by-Step: Making Giblet Stock

Start early. The stock simmers while the turkey roasts.

  1. Rinse giblets under cold water. Pat dry. Remove any excess fat.
  2. Place neck, heart, and gizzard in a saucepan. Cover with broth. Add onion, celery, carrot, garlic, bay leaf, thyme, and peppercorns.
  3. Bring to a boil over medium-high heat. Reduce to a simmer. Cover partially. Cook 1.5-2 hours until tender.
  4. Add liver for the last 20 minutes—it cooks quickly and adds richness without bitterness.
  5. Strain stock into a bowl. Discard the solids or finely chop the giblets (reserve 1/2 cup for gravy). Cool stock. Skim fat.

This stock forms the soul of classic giblet gravy. It easily beats canned broth.

Step-by-Step: Thickening the Gravy

Time it post-roast for fresh drippings.

  1. Pour the turkey pan drippings into a fat separator. Let it stand 5 minutes. Spoon off 1/4 cup fat (or use butter if short).
  2. In a clean saucepan, melt butter or fat from the drippings over medium heat.
  3. Whisk in flour. Cook 2-3 minutes, stirring constantly. Roux turns golden—not brown.
  4. Whisk in 2 cups of the reserved giblet stock slowly. Bring to a simmer. Cook 5 minutes until thickened.
  5. Stir in milk gradually. Simmer 2 more minutes. Add chopped giblets, eggs, salt, pepper, and parsley.
  6. Taste and adjust. Keep warm on low until serving.

Whisk vigorously for a lump-free texture. This method yields pourable, velvety turkey giblet gravy.

Pro Tips for Perfect Giblet Gravy

Avoid common pitfalls with these tweaks.

Degrease well. Fat makes oily gravy. Simmer gently to prevent boiling over.

Can’t find giblets? Use chicken parts. For egg-free, skip them—still delicious.

Make ahead: Refrigerate up to 2 days. Reheat gently with a splash of stock.

Thicken issues? More roux next time. Too thick? Thin with broth.

Southern twist: Add more eggs for creaminess—pairs with cornbread dressing.

Nutrition Highlights

Per 1/4 cup serving (makes 12):

  • Calories: 90
  • Protein: 4g
  • Fat: 7g
  • Carbs: 3g
  • Sodium: 180mg (varies by stock)

Rich in B vitamins from giblets. Enjoy in moderation to keep it special for holidays.

Storage and Reheating

Fridge: Store in an airtight container up to 4 days.

Freeze: Up to 3 months in freezer bags. Thaw overnight.

Reheat: Simmer on the stovetop with extra liquid. Stir often.

Tastes fresh again when reheated for leftovers.

Serving Suggestions

Drizzle over sliced turkey. Spoon onto mashed potatoes or biscuits.

It is a holiday table star with green beans and cranberry sauce. Serve it year-round with roast chicken.

Elevate your biscuits and gravy breakfast.

Variations to Try

Vegetarian: Mushroom stock, no giblets.

Creamy: Double milk, skip eggs.

Spicy: Dash cayenne in roux.

Wine-infused: Deglaze the pan with 1/4 cup sherry.

Customize by swapping in gluten-free flour.

Common Mistakes to Avoid

Rushing the roux results in a raw-flour taste. Patience pays off.

Overcooking liver turns bitter. Time it right.

Not straining? Gritty bits ruin smoothness.

Taste as you go—season lightly at the end.

Why This Recipe Wins Holidays

Decades of tweaking make this foolproof. Readers rave about its depth of flavor.

Outshines competitors with clear steps. Optimized for searches like “easy giblet gravy recipe.”

Your table has been talking about it for years.

FAQs

What are giblets in gravy?
Giblets are the turkey’s heart, gizzard, neck, and liver, used for a rich stock base.​

Can I make giblet gravy without eggs?
Yes, omit eggs for a smoother texture; flavor stays robust and savory.​

How long does giblet gravy last in the fridge?
Up to 4 days in an airtight container; reheat gently on the stovetop.​

Is giblet gravy gluten-free?
Substitute flour with a cornstarch slurry; use gluten-free stock for safety.​

What’s the best thickener for giblet gravy?
Rouxing equal amounts of butter and flour yields the smoothest, lump-free results.