Giblet Gravy – classic Southern recipe made all from scratch with homemade giblet stock, roasted turkey or chicken pan drippings, roux, and chopped giblets and boiled egg. Rich, velvety, insanely flavorful gravy. A game-changing sauce guaranteed to please on Thanksgiving dinner!
Are you already excited for this week’s celebration? We all are!
It’s a short work week for us here in the U.S. to make way for this Thursday’s Thanksgiving Day. A day to celebrate with friends and family and everything that you are grateful for.
It seems like yesterday when I had my first Thanksgiving Day here in the U.S. I could recall how everyone was gathered near the dining table while the hosts are busy keeping their hot dishes hot and the cold dishes cold. Then I promise to myself I would never ever be the hostess.
More than a decade has passed, and I have hosted a couple of Thanksgivings. I couldn’t be any happier seeing all those happy faces and echoing waves of laughter in my house. The sleepless nights prior to the big day is always worth it!
And ever since then, I’ve fallen in love with this classic Thanksgiving recipe that’s simply to-die-for!
What are Giblets?
If you haven’t met these fellas, here, let me share with you what basically are they. Giblets are edible parts of a fowl that are sometimes found inside the cavity of a bird. Usually, these include the neck, gizzard, heart, kidneys, and liver. These giblets are prepared as a stock that is the foundation of today’s easy giblet gravy recipe.
What’s in a Giblet Gravy?
The beautiful thing about this giblet gravy recipe is that you can make it turkey giblet gravy or chicken giblet gravy. Turkey giblets are larger portions compared to chicken giblet, so you might want to adjust the amount of water appropriately. Lastly, you can prepare this while your turkey is roasting in the oven.
Below is the complete list of ingredients that we need to make this easy gravy:
- giblets (from a whole turkey, or chicken)
- garlic, onion, thyme, bay leaf
- all-purpose flour
- pan drippings (strained, from turkey or chicken) OR use hearty chicken broth
- hard-boiled egg
- half and half or milk
- chicken bouillon
- salt and pepper to taste
Can Giblet Gravy be Frozen?
As for this recipe, you can’t freeze cream or milk-based gravies as the gravy component will separate when thawed. You can place it in a covered container and in the fridge for about 2 days before it gets bad.
To reheat leftover giblet gravy, heat it up in a saucepan over a stovetop on medium-low heat until heated through (about 15 minutes). Add a couple of tablespoons of water or broth to thin out.
Can You Make the Gravy without Giblets?
Although the giblets in this recipe certainly take the flavor department up a notch, you may leave it out if it doesn’t suit your palate. Let’s all admit it, not all of us love that distinct giblet flavor.
To make the gravy without using giblets, you can follow the steps in the recipe (except adding any of the giblets into the pan) OR follow this simpler and equally delicious Homemade Gravy made with or without the pan drippings.
How to Thicken Giblet Gravy
The roux (equal amount of fat and flour) makes this gravy recipe flavorful and thick. Take note, that you only deglaze the gravy base until after you thicken it otherwise the flour-butter mixture and the broth will combine and form into a lumpy mess. And we don’t want those lumps in our gravy. Nope!
Gently boil it down to reduce and thicken or until you’ve achieved your preferred thickness.
Too thick?? Thin it out with broth or water.
More Popular Thanksgiving Recipes
- Spiced Roast Turkey
- Green Bean Casserole
- Garlic Mashed Potatoes
- Southern Baked Mac and Cheese
- Cheesy Potatoes au Gratin
- Sauteed Brussel Sprouts
Best Thanksgiving Desserts
How To Make Giblet Gravy
Melt one tablespoon of butter in a large skillet over medium heat. Add the giblets and brown on all sides. Add the celery, garlic, onions, thyme, and bay leaf to the saucepan and saute for 3-5 minutes.
Once the ingredients are simmering, add water and cover for 1-2 hours. If using turkey giblets, they are larger portions so you might want to adjust the amount of water appropriately since chicken giblets were used here.
Strain the stock with a fine mesh strainer and scoop the giblets out using a slotted spoon. Set the stock aside and finely chop the giblets.
Using a different skillet (preferably cast iron) melt the remaining 3 tablespoons of butter. Once the butter is melted, add in the flour and whisk until fully incorporated.
Gradually add the strained broth into the butter-flour mixture. Once that is fully mixed together, add the pan drippings. Start with 2 cups and add more to achieve desired consistency. Add chicken bouillon and salt and pepper to taste.
Add chopped boiled egg and giblets and simmer while stirring for 2-3 minutes. Add half and half. Adjust seasonings to taste.
Serve warm over chicken or turkey!
- 4 tablespoon (56g) butter
- Giblets, from a whole turkey or chicken
- ½ cup (50.5g) celery, chopped
- 2 cloves garlic, smashed
- ½ cup (57.5g) onion, chopped
- 1 sprig thyme
- 1 bay leaf
- 5 cup (1185ml) or more water
- 4 tablespoon (40g) all-purpose flour
- 2-2 ½ cup (500-625ml) pan drippings, from turkey or chicken OR use hearty chicken broth
- Chicken bouillon, to taste (optional)
- Salt and pepper, to taste
- 1 hard-boiled egg, chopped
- ½ cup (120ml) half-and-half or milk
- Melt one tablespoon of butter in a large skillet over medium heat. Add the giblets and brown on all sides.
- Add the celery, garlic, onion, thyme, and bay leaf to the saucepan and saute for 3-5 minutes.
- Once the ingredients are simmering, add water and cover for 1-2 hours. If using turkey giblets, adjust the amount of water appropriately since they are larger. I used smaller chicken giblets in this recipe.
- Strain the stock with a fine-mesh strainer and scoop the giblets out using a slotted spoon. Set the stock aside and finely chop the giblets.
- Using a different skillet (preferably cast iron), melt the remaining 3 tablespoons of butter. Once the butter melts, add in the flour and whisk until fully incorporated.
- Gradually add the strained broth into the butter-flour mixture. Once that is fully mixed, add the pan drippings. Start with 2 cups and add more to achieve desired consistency. Add chicken bouillon and salt and pepper to taste.
- Add the chopped boiled egg and giblets and simmer while stirring for 2-3 minutes. Add half and half or milk. Adjust seasonings to taste.
- Serve warm over chicken or turkey and mashed potatoes!
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.