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Giblet Gravy Perfect: 7 Secrets to Unforgettable Flavor

Giblet Gravy Prefect
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A rich, savory Southern giblet gravy made with turkey giblets, broth, and herbs. Perfect for holiday dinners and classic comfort meals like mashed potatoes or stuffing.

Ingredients

Scale
  • 1 set turkey giblets (liver, heart, gizzard, neck)
  • 4 cups water or chicken broth
  • 4 tablespoons butter or pan drippings
  • 4 tablespoons all-purpose flour
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon poultry seasoning or thyme
  • 2 hard-boiled eggs, chopped (optional)
  • 2 tablespoons chopped parsley (optional)

Instructions

  1. Rinse giblets under cool water and remove any membranes or excess fat.
  2. Place giblets and neck in a saucepan with 4 cups of water or broth. Add bay leaf, salt, and pepper.
  3. Simmer gently for about 1 hour or until tender. Remove giblets, strain broth, and reserve both.
  4. Chop the giblets finely and set aside.
  5. In a separate saucepan, melt butter or drippings over medium heat. Whisk in flour to make a golden roux and cook for 2–3 minutes.
  6. Gradually pour in the reserved giblet broth while whisking constantly to avoid lumps.
  7. Add the chopped giblets, onion, celery, and seasoning. Simmer for 10–15 minutes until thickened.
  8. Stir in chopped hard-boiled eggs and parsley if desired. Adjust salt and pepper to taste.
  9. Serve warm over turkey, mashed potatoes, or stuffing.

Notes

    Nutrition

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