Foolproof Giblet Gravy
Perfect your holiday feast with this Foolproof Giblet Gravy—a rich, velvety accompaniment brimming with classic flavors! Crafted from simmered turkey giblets, savory pan drippings, and aromatic fresh herbs like sage and thyme, this homemade gravy is the ideal finishing touch for turkey, mashed potatoes, and stuffing. A golden roux ensures the gravy is lump-free and luxuriously smooth, while the addition of chicken or turkey stock provides depth and balance. With easy-to-follow steps and customizable seasoning options, this recipe is your fail-safe guide to creating a show-stopping gravy that's guaranteed to impress your guests. Whether you're a holiday host or a comfort food enthusiast, this classic giblet gravy will elevate every bite of your meal.
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Recipe Information
Ingredients
- 1 set Turkey giblets (neck, liver, heart, and gizzard)
- 4 cups Water
- 2 cups Chicken or turkey stock
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 1 teaspoon Fresh sage, minced (optional)
- 1 teaspoon Fresh thyme, minced (optional)
- 0.5 cup Pan drippings from roasted turkey (optional)
Instructions
Rinse the turkey giblets thoroughly under cold water. Place them in a medium saucepan along with 4 cups of water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Allow the giblets to simmer uncovered for 60 minutes. Skim off any foam that rises to the top periodically.
Remove the giblets from the broth using a slotted spoon, and set them aside to cool. Strain the broth through a fine-mesh sieve into a bowl or measuring cup and discard any solids. You should have about 2 to 3 cups of giblet broth. Add an additional amount of chicken or turkey stock to equal a total of 4 cups of liquid.
Once the giblets are cool enough to handle, finely chop the liver, heart, and gizzard using a sharp knife. Discard the turkey neck or save for another use.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for 2 to 3 minutes, whisking frequently, until it takes on a light golden color.
Gradually add the strained giblet broth (and turkey or chicken stock if needed) to the roux, whisking constantly to prevent lumps. If you're using pan drippings from roasted turkey, add them at this stage for extra flavor.
Bring the mixture to a simmer and stir in the chopped giblets. Cook for about 10 minutes, stirring often, until the gravy thickens to your desired consistency.
Season the gravy with salt, freshly ground black pepper, and, if desired, the minced fresh sage and thyme.
Taste and adjust seasoning as needed. If the gravy is too thick, you can thin it out with a bit more stock or water.
Serve warm over turkey, mashed potatoes, or stuffing. Enjoy your Foolproof Giblet Gravy!
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
