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 119kcal

Author Imma

Ingredients

4 tablespoons (56g) unsalted butter
giblets from a whole turkey or chicken (150-220 grams)
½ cup (50g) chopped celery
2 cloves garlic, smashed
½ cup (58g) chopped onion
1 sprig thyme
1 bay leaf
5 cups (1185ml) water or more
4 tablespoons (40g) all-purpose flour
2-2½ cup (475-600ml) pan drippings, from turkey or chicken OR use chicken broth
chicken bouillon to taste (optional)
salt and pepper to taste
1 hard-boiled egg, peeled
½ cup (120ml) half-and-half or milk

Instructions

Melt one tablespoon of butter in a large pot over medium heat. Add the giblets and brown on all sides.
Add the celery, garlic, onion, thyme, and bay leaf to the saucepan and sauté 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 and the hard-boiled egg.
Using a cast-iron skillet, melt the remaining 3 tablespoons of butter. Once the butter melts, add in the flour and whisk until fully incorporated.
Gradually whisk the strained broth into the roux. Once that is fully mixed, add the pan drippings. Start with 2 cups and add more to achieve desired consistency. Adjust seasonings to taste with chicken bouillon, salt, and pepper.
Add the chopped boiled egg and giblets and simmer while stirring for 2-3 minutes. Add the half-and-half or milk. Adjust seasonings to taste.
Serve hot over chicken or turkey and mashed potatoes!

Notes

Cook the giblets low and slow for the most flavorful broth and tender meat.
For the best roux, the rule of thumb is a tablespoon of flour and a tablespoon of fat to one cup of liquid.
Quick fix for lumpy gravy. Puree it in the blender for a minute, and no one will know.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition