Giblet Cream Gravy
Rich, velvety, and brimming with comforting homemade flavor, this Giblet Cream Gravy is a must-have for your holiday table or Sunday dinner. Crafted from tender, simmered giblets and a lush blend of chicken or turkey stock, butter, and cream, this hearty gravy offers an irresistibly savory touch to your favorite dishes. The roux-based preparation ensures a smooth, perfectly thickened texture, while optional fresh sage or thyme adds a fragrant herbal finish. Ideal for draping over creamy mashed potatoes, roasted poultry, or stuffing, this classic recipe promises to elevate your meals with its bold, indulgent flavor. Ready in under an hour, this Southern-inspired gravy is a true crowd-pleaser!
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Recipe Information
Ingredients
- 1 set Giblets (heart, liver, gizzard, and neck)
- 4 cups Chicken or turkey stock
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 1 cup Whole milk or heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh sage or thyme (optional, finely chopped)
Instructions
Place the giblets and neck in a medium saucepan. Add the chicken or turkey stock, ensuring the giblets are fully submerged.
Bring the stock to a gentle boil. Reduce the heat to low, cover, and simmer for 30 minutes until the giblets are cooked through and tender.
Remove the giblets and neck from the stock and set them aside. Strain the stock through a fine mesh sieve and reserve it for the gravy.
Finely dice the cooked giblets (heart, liver, and gizzard) into small, bite-sized pieces. Discard the neck or set it aside for another use.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook the mixture for about 1-2 minutes, whisking constantly, until it turns golden and smells slightly nutty.
Gradually pour in 3 cups of the reserved stock, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
Stir in the diced giblets, followed by the milk or heavy cream. Simmer the gravy for another 3-5 minutes, stirring occasionally, to allow the flavors to meld.
Season the gravy with salt, black pepper, and, if desired, chopped fresh sage or thyme for added herbal flavor.
Taste the gravy and adjust seasoning as needed. Serve hot over mashed potatoes, roasted poultry, or stuffing.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 5987 mg | 260% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 14.1 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 356 mg | 27% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 814 mg | 17% | |
*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.
