When it comes to holiday suppers, there is NOTHING that compares to this giblet gravy y’all. It’s got this thick creamy 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!
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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
How to Make Giblet Gravy
Step 1: Combine the broth, evaporated milk, set aside drippings, and flour in a large skillet or sauté pan over medium heat. Whisk the mixture until it’s smooth and there is no raw flour taste remaining.
Step 2: After boiling gizzards, add in the gizzards, celery, onion, garlic, eggs, and black pepper. Give a good stir boos.
Step 3: Bring the mixture back to a simmer, then turn the heat down to low for another few minutes, stirring occasionally, until you achieve a medium gravy consistency. Taste, adjust then serve it up!
Giblet Gravy Recipe
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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.
Notes
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 broth and heat it very gently over low. Make sure to whisk it constantly 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 giblet gravy will store in the freezer for about 2-3 months, although there may be some separation.Nutrition
Recipe Tips
- 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.
Ingredient Notes
- 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.
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Serving Suggestions
- 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 Help
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.
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This was my first attempt at making giblet gravy. Everyone complimented it. I will make it again. Several steps but worth the effort.
I’m so so glad that worked out.
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.