Don’t toss those turkey giblets, boo! We’re making Southern giblet gravy, and those little bits are where so much of the flavor comes from. I simmer them until tender, then chop them fine so you get a little in every spoonful. And yes, there are chopped boiled eggs in here too! When it comes to holiday gravy, NOTHING compares to this giblet gravy, y’all. It’s a classic that goes back hundreds of years and is one of my fave Southern Thanksgiving traditional recipes.d
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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
Homemade Giblet Gravy Ingredients
- Turkey giblets: Giblets usually include the gizzard, heart, and liver, often packaged with the neck. Some assortments also include kidneys. Save the giblets from your whole turkey before roasting, or grab some at your grocery store or butcher. Chicken giblets work here too. Liver has a stronger flavor, so leave it out if that ain’t your thing.
- Gravy base: Turkey stock or chicken stock, evaporated milk, and all-purpose flour. Make sure you grab evaporated milk, NOT sweetened condensed milk. Heavy cream or half-and-half can replace the evaporated milk if you want a richer gravy.
- Aromatics and seasonings: Celery, yellow onion, garlic, salt, and black pepper. Chop the celery and onion extra fine so they soften during the short simmer.
- Eggs: Hard-boiled eggs, peeled and finely chopped. Both the whites and yolks go in, boos. They give this giblet gravy that old-school Southern texture.
How to Make Giblet Gravy
These step-by-step photos show how to make turkey gravy from giblets, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Giblet Gravy Recipe
1. Whisk together the giblet gravy base
After simmering the giblets until tender and chopping them finely, whisk the stock, evaporated milk, reserved giblet broth, and flour in a large skillet over medium heat until smooth and bubbling.
2. Stir in the giblets, veggies, and eggs
Add the cooked giblets, celery, onion, garlic, hard-boiled eggs, and black pepper, then stir everything together.
PRO TIP: Ask your butcher or farmers’ market vendor to clean the giblets for you to save some prep, boos. If they haven’t been cleaned, trim away any excess fat and tough membranes before cooking.
3. Simmer the giblet gravy until thickened
Bring the gravy back to a simmer, reduce the heat to low, and stir occasionally until the vegetables soften and the gravy is thick but pourable, then taste and adjust the seasoning.
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Full Giblet Gravy Recipe
Giblet Gravy Recipe
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I’ll email this recipe to you, so you can come back to it later!
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
- Fridge: Transfer leftovers to shallow airtight containers and refrigerate within 2 hours of cooking. Keep for up to 3-4 days.
- Freezer: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge. Keep in mind that the milk can separate and the egg whites can get a lil rubbery.
- Reheating: Add the gravy to a saucepan with a splash of stock to loosen it. Warm over medium-low heat, stirring often, then bring to a rolling boil while stirring before serving.
Nutrition
Recipe Tips
- Check the giblets before draining. A fork should slide into the gizzard easily. If it’s still tough, keep simmering. Chopping it smaller won’t make it tender!
- Scrape the bottom as you stir. Once the eggs and giblets go in, stir along the bottom and edges of the pan so the gravy doesn’t stick.
- Keep it pourable. Take the gravy off the heat when it coats a spoon but still pours easily. It will thicken more as it sits.
- Taste before adding salt. The stock is already salty, and the flavor concentrates more as the gravy simmers. Wait until the end to adjust the seasoning.
Serving Ideas
- Turkey: This is the best gravy for turkey, boos! Spoon it over roasted turkey breast, roasted turkey legs, or turkey wings, then pass the gravy boat around.
- Mashed Potatoes: Make a little well in your slow cooked mash, sour cream mashed potatoes, or cream cheese mashed potatoes and fill it right up.
- Dressing: Pour it over cornbread dressing, oyster dressing, or seafood dressing.
- Bread: Grab some flaky biscuits, drop biscuits, or cornbread to soak up whatever’s left on your plate.
Recipe Help
The flour didn’t fully blend into the liquid before it thickened. If you see the lumps before adding the giblets and eggs, whisk firmly or pour the base through a fine-mesh strainer, then return it to the pan.
Try simmering a bit longer so it continues to reduce. If that ain’t working, whisk 1 tablespoon flour with 2 tablespoons cold stock until smooth, then stir that into the simmering gravy. Cook until thickened and the raw flour taste is gone.
Stir in warm stock a little at a time until the gravy reaches the consistency you like. Taste and adjust the seasoning as needed.
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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.