Giblet Gravy

Gravy made entirely from scratch with pan drippings and giblets is a game-changer. Enhance Thanksgiving dinner with creamy, flavorful, and aromatic giblet gravy. It's super easy and makes mashed potatoes, roasted turkey, and holiday stuffing so much better.

Makes about 3 cups

Course Condiment

Cuisine Southern

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 211kcal

Author Imma

Ingredients

4 tablespoons (56g) butter
giblets from a whole turkey or chicken
½ cup (50g) celery, chopped
2 cloves garlic, smashed
½ cup (58g) onion, chopped
1 sprig thyme
1 bay leaf
5 cups (1185ml) or more water
4 tablespoons (40g) all-purpose flour
2-2½ 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!

Notes

Cook the giblets low and slow for the most flavorful broth, and the tougher fibers will tenderize.
For a creamy texture, the rule of thumb: a tablespoon of flour and a tablespoon of fat/butter thickens one cup of liquid.
Quick fix for lumpy gravy. Puree it in the blender for a minute, and no one will know.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition