Giblet Gravy for 12
Transform your holiday feast into a true comfort-food experience with this velvety Giblet Gravy for 12. Crafted from a rich homemade stock using turkey giblets, neck, and aromatic vegetables like celery and onion, this gravy is the perfect way to elevate your roasted turkey, mashed potatoes, or stuffing. A golden roux made with unsalted butter and flour creates the perfect creamy texture, while finely chopped giblets add depth and heartiness to every spoonful. Seasoned with salt, black pepper, and a touch of optional fresh parsley, this gravy is a show-stopping accompaniment that’s packed with classic Thanksgiving flavor. Ready in just over an hour, it’s an essential addition to any festive table, ensuring every bite is bursting with savory comfort.
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Recipe Information
Ingredients
- 1 set Turkey giblets (heart, liver, gizzard, and neck)
- 6 cups Water
- 6 tablespoons Unsalted butter
- 6 tablespoons All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 stalk Celery
- 1 medium Yellow onion
- 1 Bay leaf
- 2 tablespoons Fresh parsley (optional, chopped)
Instructions
Rinse the turkey giblets and neck under cold running water. Pat them dry with a paper towel.
In a large saucepan, combine the giblets, neck, 6 cups of water, celery (cut into large pieces), onion (quartered), and the bay leaf.
Bring the mixture to a boil over high heat, then reduce the heat to low. Simmer uncovered for about 45 minutes to 1 hour, skimming any foam from the surface as it forms.
Once the stock is done, remove the giblets and neck and set aside to cool. Strain the stock through a fine sieve or cheesecloth into a large bowl, discarding the vegetables and bay leaf.
Finely chop the giblets and discard the neck (or shred any meat from the neck if you prefer it in the gravy).
In a medium saucepan, melt the unsalted butter over medium heat. Add the flour and whisk continuously to create a smooth roux. Cook the roux for 2-3 minutes until it turns a light golden color.
Slowly add the strained stock to the roux, whisking constantly to prevent lumps. Continue whisking until the gravy thickens, about 5-7 minutes.
Add the chopped giblets to the gravy and stir well. Season with salt and black pepper to taste. If desired, stir in freshly chopped parsley for added flavor and color.
Serve warm over roasted turkey, mashed potatoes, or stuffing. Enjoy!
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 93 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.
