This homemade turkey giblet gravy recipe is the ultimate authentic Southern classic that will turn you from a gravy enthusiast into a straight up addict! It’s super rich, creamy, savory, flavor-filled and ready to steal the shine from other menu items on your holiday table. This giblet gravy is legit that good boos!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“This super simple giblet gravy is going to be made often in my house. It’s scrumptious!”
—KATHLEEN
When it comes to holiday suppers, there is NOTHING that compares to giblet gravy y’all. It’s got this thick, creamy, and decadent thing going on that makes it perfect for just about anything you drizzle it on. From turkey and mashed potatoes to cornbread and biscuits, it’s an all out powerhouse!
What Is Giblet Gravy?
Giblet refers to the heart, gizzard, liver, and neck of a turkey, chicken, or any other fowl. Because it’s got a super chewy texture, it can turn out tough if it isn’t cooked just right. Typical gravy is made from the drippings of a roasted turkey or other meat while giblet gravy is prepared with the dark giblet meat creating a super flavor-intense and rich sauce.
The Lowdown of This Easy Giblet Gravy Recipe
Cuisine Inspiration: Classic Southern Comfort
Primary Cooking Method: Simmering and Whisking
Dietary Info: Can be made gluten-free with ingredient swaps
Key Flavor: Creamy Intense Meaty Infused Goodness
Skill Level: Easy y’all (No Sweat Fam!)
Old-School Flavors
The Southern elders knew that giblet gravy was the real deal because it brings that authentic, old-school flavor to the mix taking your gravy game to the next level.
Quick and No-Fuss
Don’t stress y’all! This recipe comes together in no time with just a few straightforward steps, making it the perfect addition to your holiday spread.
Beyond Versatile
You can use this gravy on everything from cornbread dressing to mashed potatoes and veggies.
Ingredients You’ll Need to Make Turkey Giblet Gravy
- Stock: Flavorful turkey stock helps round out the flavors and create the perfect consistency of your gravy.
- Evaporated Milk: This helps build richness and creaminess into the sauce.
- All-Purpose Flour: Flour helps thicken this gravy so it is luscious and pourable.
- Gizzards: Usually, gizzards are available at most grocery stores in the refrigerated poultry section.
- Celery: If you like savory, umami-rich gravy, don’t skimp on the celery as it adds so much flavor.
- Onion & Garlic: Along with celery, yellow onion and garlic will add so much dimension.
- Eggs: These will add a rich texture to the mix.
How to Make Giblet Gravy
How to Serve Easy Giblet Gravy
- Mashed Potato Options: This rich gravy is fantastic over garlic mashed potatoes, sour cream mashed potatoes and even cream cheese mashed potatoes.
- Serve With Dressing: Serve it up with oyster dressing or something interesting like seafood dressing.
- Serve Over Turkey: Get into this gravy over smothered turkey wings and delish roasted turkey legs.
Recipe Substitutions
- Stock: Personally, I love the robust flavors of homemade chicken stock in my giblet gravy.
- Evaporated Milk: To create a richer consistency, swap in heavy cream or half-and-half here.
- Turkey Giblets: You can use chicken giblets here if you want as well.
Recipe Additions and Variations
- Get Herby: Experiment with adding different herbs like rosemary, thyme, bay leaves, and sage to the mix while simmering the giblets.
- Booze It Up: Add a splash of bourbon or red wine to your gravy to provide some subtle depth.
- Brown Those Giblets: To add in some extra flavor, add your giblets to a skillet with a tiny bit of butter and oil to really enhance the flavor even more.
- Mushrooms In the Mix: Sauté some mushrooms like shiitake in butter, chop them up and add to the gravy mix.
Expert Tips And Tricks
- Stay Patient: For the most tender giblets, cook low and slow so the meat softens and the flavors meld together.
- Buy Them Cleaned: Quick Tip- If you are purchasing them from a farmers’ market or small butcher shop, be sure to check if they’ve been cleaned, or if they can do it for you. This will save you time. If not, you will need to rinse under cold water and remove any excess fat or membranes before cooking.
- Chop Small Y’all: Make sure you don’t leave super large chunks of giblets in the mix. Chopping finely will have them melt better into the sauce.
How to Store and Reheat
Add any leftover gravy into an airtight container and pop in the fridge.
To rewarm the gravy, you can add a tiny bit more stock or milk and heat it very gently over low. Make sure to whisk it to achieve a smooth consistency once more.
How long will turkey giblet gravy last in the fridge?
It will last in the fridge for up to 4 days.
Can I freeze it?
Absolutely boos! This turkey giblet gravy recipe will store in the freezer for about 2-3 months, although there may be some separation so keep that in mind.
Frequently Asked Questions
If you need to prep your gravy in advance, make it to completion as laid out in the recipe card. Store it covered in the fridge until you’re ready to get into it, then reheat with my instructions above.
If your gravy isn’t thickening, try simmering a bit longer so it continues to reduce. If that ain’t working add a tablespoon more flour to the mix until you get it to the consistency you like. You will just need to cook out that flour taste.
Absolutely boos. Strain away if you want more a smoother gravy with less aromatics and flavors in the mix.
This easy giblet recipe is legit the best one online and it is beyond easy to pull together too! The flavors are all the way on point y’all. Give it a try and see what all the (no-fuss) fuss is about.
More Gravy Recipes to Try
Giblet Gravy
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Equipment
Ingredients
- 4-5 oz turkey giblets cleaned
- 3 1/4 cups turkey stock or chicken stock
- 1/2 cup evaporated milk
- 1/2 cup all-purpose flour
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped yellow onion
- 1 1/2 tsp finely chopped garlic
- 3 large eggs hard boiled, peeled and finely chopped
- salt and pepper to taste
Instructions
- Add 3 cups of water to a saucepan and add in giblets. Bring to a boil then remove fat from the top of the pot and set aside (you will need 4 tablespoons of that giblet broth saved).
- You will need to simmer for at least 45-60 minutes to really break them down making them tender. Once tender, drain the giblets, chop very finely and set aside.
- Over medium heat in a large skillet, whisk stock, evaporated milk, those 4 tablespoons of giblet broth you saved, and flour until smooth. Continue whisking until it bubbles and the flour taste disappears. This takes about 4 minutes.
- Next add in your chopped gizzards, celery, onion, garlic, eggs and 1/2 teaspoon of black pepper and mix it all together.
- Get that simmer back then reduce the heat to low heat. Simmer for about 5 minutes, stirring occasionally until it reaches a medium gravy consistency that's pourable but still thickened. Taste, season with salt and pepper as needed the remove from heat, cover and set aside until ready to serve it up.
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How would you make this gluten free?
Hi Sally, you could try using a GF flour substitute, I have not tested this recipe with GF ingredients though so don’t have an exact recommendation, so sorry!
This super simple giblet gravy is going to be made often in my house. It’s scrumptious!
I love this recipe its perfect every time and a keeper recipe!
This is such a classic Thanksgiving recipe!! Can’t wait to add it to our menu when we have family over for the holidays!
I’m notorious for getting rid of the giblets, but I really need to try this. I hate wasting any part of any animal! Sounds like it makes such a succulent gravy.
You are right– It’s not the holidays unless you can pass the gravy. Thanks for this recipe. I am not a gravy maker and I need all of the help I can get.