• Skip to primary navigation
  • Skip to footer navigation
  • Skip to secondary navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean Recipes
    • Southern Recipes
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican Recipes
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Bread
      • Cakes and Pies
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups

Immaculate Bites

African and Caribbean Recipes Made Easy

  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean Recipes
    • Southern Recipes
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican Recipes
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Bread
      • Cakes and Pies
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups
Home / Collections / Spices & Seasonings

Giblet Gravy (Plus VIDEO)

Jump to Recipe Jump to Video Print Recipe
Author: Imma Published:10/20/2021Updated:11/05/2021
FacebookTweetPin3.9kYummlyEmail3Shares3.9k

This classic Southern recipe Giblet Gravy is made entirely from scratch with homemade giblet stock, roasted turkey or chicken pan drippings, roux, chopped giblets, and a boiled egg. This game-changing sauce is guaranteed to please everyone this coming Thanksgiving dinner! It’s a rich, velvety, and insanely flavorful gravy.

Contents…

What are Giblets?
Giblet Gravy Recipe Ingredients
Recipe Variations
Tips in Making Giblet Gravy
Serving and Storage Instructions
FAQs
What Goes with Giblet Gravy?
More Recipes to Try
How To Make Giblet Gravy
Watch How To Make It

Giblet Gravy

It seems like yesterday when I had my first Thanksgiving Day here in the U.S. More than a decade has passed, and I have even hosted a couple of Thanksgiving celebrations.

I couldn’t be any happier seeing all those happy faces and echoing waves of laughter in my house. The sleepless nights before the big day is so worth it!

And, of course, Thanksgiving wouldn’t be complete without our Thanksgiving duo, turkey and gravy.

And this year, instead of the regular gravy, I’m gonna serve them my new and improved Giblet Gravy recipe. Ooh! I can already taste these yummy giblets. And I can already picture the faces of my happily satisfied guests.

I’m sure they’re all gonna love this exceptionally fragrant homemade gravy.

It’s not your ordinary gravy recipe because it’s filled with sensational flavors and aromas from herbs and spices such as thyme and bay leaf.

I even added a good amount of butter and half-and-half to make it incredibly creamy, rich, and mouthwatering. And I’m gonna tell you more about it as you read along. ❤

What are Giblets?

Giblet Gravy

If you haven’t met these fellas, here, let me share with you what they are. Giblets are edible (and delicious) parts of a fowl that are sometimes packaged inside the bird’s cavity.

Usually, they include the neck, gizzard, heart, and liver. You can use them to make an incredible stock that is the superstar ingredient of today’s quick and easy giblet gravy recipe.

Giblet Gravy Recipe Ingredients

The beautiful thing about this recipe is that you can make it with turkey or chicken giblets. Turkey giblets are larger than chicken giblets, so you might want to adjust the amount of water appropriately. And it’s a time-saver because you can prepare this while the turkey is roasting away in the oven.

Below is the complete list of ingredients that we need to make this easy gravy:

  • Butter – Don’t skimp on the butter because it’ll make our gravy rich and tasty. It also is essential for the roux.
  • Giblets – You can use giblets from turkey or chicken. They are often sealed in a bag and placed inside the body cavity of chicken or turkey. Please don’t throw them out; use them and make this easy gravy.
  • Celery -Adding some chopped celery to our giblet gravy gives bolder flavor to our sauce with a subtle earthy and taste.
  • Garlic and Onion – And, of course, are you going to say no to the wonderful aroma of garlic and onions? Not to mention their exceptional flavors, too? Na ah!
  • Sprig Thyme and Bay Leaf – The usual giblet gravy doesn’t have any added herbs added. But hey, I’m Imma, so… I love experimenting with herbs and flavors. And the addition of thyme and bay leaf to this recipe will actually surprise you. 😉
  • Water – We need to add water to draw out the flavor of the giblets and give it the perfect texture, not too thin and not too clumpy and paste-like.
  • All-Purpose Flour – We’ll mix flour with butter to make a roux, so our gravy will have a nice consistency.
  • Pan Drippings – All the nice flavors come from the pan drippings. Plus, it’s healthier to use, too, because it doesn’t contain chemical preservatives compared to the store-bought meat stock.
  • Chicken Bouillon – To add more umami chicken flavor to our easy gravy recipe.
  • Salt and Pepper – Without the salt, our gravy will just taste bland. Agree? While the ground pepper adds a nice kick of heat to the gravy without burning anyone’s tongue.
  • Egg – Not only do the eggs add more nutrients to our homemade gravy, but they also add lovely texture and flavor.
  • Half-and-Half – You’ll surely love the creaminess of this turkey or chicken giblet recipe brought about by half-and-half. You can also use heavy cream or evaporated milk instead.

Recipe Variations

  • Seasoning Galore – You can also add Cajun flavors to our gravy with my Homemade Creole Seasoning. Or add some Mexican flavor fusion with Taco Seasoning.
  • Spice it Up – You can start off with a dash of cayenne pepper or pepper flakes to add a little bit of heat to this turkey gravy. Or you can go with habanero and jalapenos if you want to make it really smoking hot.
  • Herbylicious Goodness – Instead of thyme and bay leaf, you can also try it with Italian Seasoning. Or add more herbs like basil, rosemary, and sage.
  • Gluten-Free Version – Instead of the roux, you can also use a cornstarch slurry to thicken our homemade gravy. Thus, making it gluten-free, no problem. Yaaay!
  • Keto-Friendly – Skip the flour and use xanthan gum as a substitute. Don’t worry because it will still yield the same thick consistency. Don’t forget to swap half-and-half with heavy cream to make it completely keto and low-carb. Yaaay again!
Giblet Gravy

Tips in Making Giblet Gravy

  • Cook the giblets low and slow to make the most flavorful broth. Boiling and simmering them for 1-2 hours is preferred. Plus, it will make our giblet bits extra tender, juicy, and tasty. If you want it ready faster, you can use an Instant Pot.
  • Remember, add just enough liquid to the roux, so our gravy doesn’t get too runny. Just follow the rule of thumb: 1 tablespoon of flour and 1 tablespoon of fat/butter is enough to thicken one cup of gravy or liquid.
  • If the gravy turns out lumpy, shhh. Just run it puree it in the blender for a minute, and no one will know. 😉

Serving and Storage Instructions

Since we will need the pan drippings to make this homemade giblet gravy, making it ahead is already out of the picture. However, if you really want to make this giblet ahead, forget about the pan drippings and just use chicken broth instead.

  • Storing – You can store giblet gravy in an air-tight container or freezer-safe resealable bag.
  • Refrigerate – Once cooled, place the homemade gravy in the fridge and use it within 3 days.
  • Freezer – Freezing the giblet gravy extends its shelf life for up to 3 months. However, the consistency may change after freezing since it contains dairy and roux.
  • Thaw – For the safe food practice, always thaw your frozen cooked food in the fridge overnight. Don’t let it sit on the counter for more than 2 hours.

Reheating

  • Stove – Transfer the giblet gravy into a saucepan and heat it on a stove until warm. Just add more water, broth, or stock if the gravy gets too thick.
  • Microwave – On medium power, heat our giblet gravy with eggs for about 1-2 minutes. Stirring in between 30-second intervals to ensure even heating. Don’t forget to cover it if you don’t want to end up in a messy microwave situation. I don’t know, but eggs tend to explode inside a microwave. 🤔

FAQs

What do giblets taste like?

Some people can’t stand giblets due to their texture, such as heart and gizzard, because they both taste a little bland with a rubber-like texture. In contrast, the kidney and liver are a little on the bitter side with a mushy texture. But they can be pretty tasty and flavorful despite their unusual taste and texture if you cook them with spices and seasonings, like in this giblet gravy recipe. You really should try it!

Are giblets healthy?

As a matter of fact, yes. Especially the gizzard, which is extremely rich in protein and vitamins and low in fats, while the liver is packed with iron and vitamin B. This makes them a pretty popular choice among athletes.

Why is my homemade gravy watery?

Either too much liquid or not enough roux. In short, your ratio is probably off. One tablespoon of flour mixed with one tablespoon of fat (butter or lard) will thicken one cup of liquid. Or you can adjust them according to your preferred consistency.

What Goes with Giblet Gravy?

These mouthwatering dishes below can already stand alone on their own. However, serving them with our giblet gravy here gives them more character and makes them more delectable and enjoyable to eat.

  • Roast Garlic Mashed Potato
  • Instant Pot Whole Chicken
  • Smoked Turkey
  • Southern Buttermilk Biscuits
  • Hamburger Steak
  • Smoked Spatchcock Turkey

More Recipes to Try

  • Homemade Gravy
  • Biscuits and Sausage Gravy
  • Smothered Pork Chops
  • Instant Pot Turkey Breast
  • Smoked Beer Can Chicken
Giblet Gravy

How To Make Giblet Gravy

Making the giblet broth

Make the Giblet Broth

  • Brown the Giblets in Butter – Melt one tablespoon of butter in a large skillet over medium heat. Add the giblets and brown on all sides. (Photo 1)
  • Add the Veggies – Add the celery, garlic, onions, thyme, and bay leaf to the saucepan and saute for 3-5 minutes. (Photos 2-3)
  • Add Water and Simmer – Add water and cover for 1-2 hours once the ingredients are simmering. Since turkey giblets are larger, you might want to adjust the amount of water appropriately because chicken giblets were used in this recipe. (Photo 4)
  • Strain Stock and Set Aside – 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. (Photos 5-6)
Make the Giblet Gravy

Make the Giblet Gravy

  • Make the Roux – Using a different skillet (preferably cast iron), melt the remaining 3 tablespoons of butter. Once the butter is melted, add the flour and whisk until fully incorporated. (Photos 7-8)
  • Simmer with Broth and Pan Drippings – 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 the desired consistency. Add chicken bouillon and salt and pepper to taste. (Photos 9-10)
  • Add Giblets and Eggs – 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. (Photo 11)
  • Serve Warm – over chicken or turkey and mashed potatoes. (Photo 12)
Giblet Gravy

Watch How To Make It

[adthrive-in-post-video-player video-id=”xszrDAgW” upload-date=”2021-10-18T06:36:24.000Z” name=”Giblet Gravy” description=”This classic Southern recipe Giblet Gravy is made entirely from scratch with homemade giblet stock, roasted turkey or chicken pan drippings, roux, chopped giblets, and a boiled egg. This game-changing sauce is guaranteed to please everyone this coming Thanksgiving dinner! It’s a rich, velvety, and insanely flavorful gravy.” player-type=”collapse” override-embed=”false”]

Looking for more recipes? Follow on…
My Newsletter
Giblet Gravy
Print

Giblet Gravy

This classic Southern recipe Giblet Gravy is made entirely from scratch with homemade giblet stock, roasted turkey or chicken pan drippings, roux, chopped giblets, and a boiled egg. This game-changing sauce is guaranteed to please everyone this coming Thanksgiving dinner! It’s a rich, velvety, and insanely flavorful gravy.
5 from 2 votes
Prep: 10 minutes mins
Cook: 2 hours hrs
Total: 2 hours hrs 10 minutes mins
Southern
Servings 3 cups

Ingredients

  • 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

Instructions

  • 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:

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1cup| Calories: 271kcal (14%)| Carbohydrates: 15g (5%)| Protein: 8g (16%)| Fat: 20g (31%)| Saturated Fat: 12g (75%)| Cholesterol: 109mg (36%)| Sodium: 126mg (5%)| Potassium: 239mg (7%)| Fiber: 1g (4%)| Sugar: 3g (3%)| Vitamin A: 668IU (13%)| Vitamin C: 5mg (6%)| Calcium: 48mg (5%)| Iron: 1mg (6%)
Author: Imma
Course: Condiment
Cuisine: Southern
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

This blog post was first published in November 2019 and has been updated with an additional write-up and a video.

Nutrition Facts
Giblet Gravy
Amount Per Serving (1 cup)
Calories 271 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 109mg36%
Sodium 126mg5%
Potassium 239mg7%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 3g3%
Protein 8g16%
Vitamin A 668IU13%
Vitamin C 5mg6%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
 

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews
  1. Deborah says

    Posted on 10/12 at 9:00PM

    5 stars
    This looks so similar to my mother’s recipe. I know it will be delicious. Cannot wait to try this. So glad to receive your recipes! Thank you!.

    Reply
    • Imma says

      Posted on 10/14 at 6:00AM

      Yeah, I would love to hear from you once you try. Please let me know how it goes and if it is according to your mother’s recipe how the taste. Thank you!

      Reply
  2. Deb Wilson says

    Posted on 10/21 at 9:41PM

    Hey! My name is Deb Wilson… I have a question…. my grandmother always put chopped hard boiled eggs in her gravy, and I never asked her why … what do they add to gravy … thanks for your time!

    Reply
    • ImmaculateBites says

      Posted on 10/22 at 6:41AM

      Hi Deb! Not only do the eggs add more nutrients to our homemade gravy, but they also add lovely texture and flavor.

      Reply
  3. Linda Gaskins says

    Posted on 10/20 at 7:24AM

    5 stars
    I love your recipes

    Reply
    • ImmaculateBites says

      Posted on 10/20 at 12:09PM

      Thank you! This is one of my favorite too!

      Reply

Primary Sidebar

  • Southern Recipes
  • African
  • latin fusion
  • comfort food

favorites...

a bowl of gumbo dish with a spoon to scoop it out

Gumbo Recipe (Plus Video)

Mac and Cheese

Southern Baked Mac and Cheese

Easy Homemade Bread

Basic Homemade White Bread

best thanksgiving desserts

Caramel Cake

Footer

Recipe by Type

  • African
  • Caribbean Recipes
  • Southern Recipes
  • Mediterranean
  • French
  • Italian

Recipe by Category

  • Dinner
  • Desserts
  • Breakfast
  • Breads + Cakes
  • Pasta
  • How To’s

FOLLOW ALONG

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Immaculate Bites

  • About Imma
  • Subscribe by Email
  • Contact

Site Resources

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Copyright © 2023 · African Bites · All Rights Reserved · Website by Anchored Design

Opens in a new window Opens an external site Opens an external site in a new window

Subscribe & Receive A FREE Recipe Book!

    Share this ArticleLike this article? Email it to a friend!

    Email sent!