This made-from-scratch Giblet Gravy is an authentic southern classic that will turn you from a gravy enthusiast into an all-out addict! It’s a rich, savory, and flavor-filled recipe that will soon be a family favorite for the holidays. If you love this, you need to try my Sawmill Gravy, Easy Gravy, or White Gravy.
When it comes to holiday dinners, there is NOTHING that compares to giblet gravy. It’s a thick, creamy, and decadent sauce that’s perfect to drizzle on just about anything. From turkey and mashed potatoes to cornbread and biscuits, this gravy is an all-purpose powerhouse!
What Is Giblet Gravy?
If you’ve never had giblet gravy before, let me be the first to tell you that you’re seriously missing out! It’s one of the best parts of southern cuisine.
Giblets refer to the heart, gizzard, liver, and neck of a turkey, chicken, or other fowl. Due to the chewy texture of these parts, they can turn out tough if cooked improperly. It’s best to prepare this meat slowly or use it to make a delicious stovetop gravy.
What makes this giblet gravy recipe so special is the richness of flavor that develops from the dark cuts of meat. I highly suggest making it for this year’s Thanksgiving or Christmas get-together!
Are Giblets And Gizzards The Same?
As I mentioned, giblets is a general term while gizzards are the equivalent of a stomach in poultry animals. Giblets are commonly found in little bags inside the cavities of turkeys or chickens. Gizzards may be sold separately, so you don’t actually need to purchase a whole bird to make this gravy!
Giblet Gravy vs Regular Gravy
Typical gravy is made from the drippings of a roasted turkey or other meat. In contrast, giblet gravy is prepared with the dark meat of giblets for an equally flavor-intense recipe. The broth, seasonings, vegetables, and gizzards all cook down together in this recipe, creating a unique and mouthwateringly delicious gravy!
- Thanksgiving Broth — You can add broth or stock to this recipe. Personally, I love the robust flavors of Homemade Chicken Stock in my giblet gravy.
- Evaporated Milk — Instead of heavy cream or half-and-half, I prefer evaporated milk for a slightly lighter feel. To create a richer consistency, swap in one of the two creams. Whatever the case, just double-check you’re not using condensed milk!
- All-Purpose Flour — You’ll need all-purpose flour to thicken this gravy. I add it in with the broth and evaporated milk at the beginning to slightly toast and incorporate it.
- Cooked Gizzards — Usually, gizzards are available at most grocery stores in the refrigerated poultry section. 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.
- Celery — If you like savory, umami-rich gravy, don’t skimp on the celery! While it may fly under some people’s radars, it provides so much flavor.
- Onion & Garlic — Along with celery, yellow onion and garlic are two of the best ingredients to use for stock and gravy. Both add so much dimension. Plus, you can thank me later when your kitchen smells amazing!
- Eggs — Not only do eggs add a rich texture and flavor, but they are also a tiny nutrient powerhouse!
- Salt & Pepper — To round out this easy giblet gravy. Cracked black pepper brings just a touch of heat, and who doesn’t love the flavor-enhancing qualities of salt?
How to Make Giblet Gravy
- Start the Gravy – Combine the broth, evaporated milk, 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.
- Add the Extras – Add in the gizzards, celery, onion, garlic, eggs, and black pepper, making sure to give the gravy a good stir.
- Simmer the Gravy – 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.
- Season the Gravy – Taste for seasoning, and adjust the salt and pepper to your liking. Keep the pan covered until it’s time to serve.
Once you sample your first taste, you’ll want to drizzle this giblet gravy over everything. Try adding it to some of my favorites like Garlic Mashed Potatoes, Sour Cream Mashed Potatoes, Fried Turkey, and Southern Corn Bread.
One of the best parts about gravy is how many ways you can customize it! Use this recipe as a base, and experiment with adding different herbs and spices like rosemary, thyme, bay leaves, sage, and other Thanksgiving-Esque seasonings.
Different types of meat like turkey, chicken, or duck impart unique flavor elements that will make your gravy feel new and exciting each time you make a batch!
Tips And Tricks
For the most tender giblets and gizzards, you need to be patient. Cook low and slow so the meat softens and the flavors meld together. To make this giblet gravy recipe even more authentic, use a homemade stock as it will really elevate the taste.
What To Do With Leftovers
- Fridge: Leftover gravy will keep in an airtight container in the refrigerator for up to 5 days.
- Freezer: This giblet gravy will store in the freezer for about 2-3 months, although there may be some separation.
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.
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 refrigerator until you’re ready to serve it, then reheat it the same as above.
Frequently Asked Questions
Are gizzards good for you?
It may come as a surprise, but gizzards are some of the most nutritious organ meats you can consume. They’re carb-free, filled with protein, and are a great source of vitamins and minerals.
What is the best gravy thickener?
Starch is typically the best option to thicken gravy. I prefer all-purpose flour and eggs to thicken my recipe, but you can also use cornstarch, potato starch, arrowroot, or tapioca flour.
Why isn’t my gravy thickening?
If your gravy isn’t thickening, try adding 1 tablespoon of flour at a time until it reaches your desired consistency.
More Holiday Recipes
For an entire holiday spread, serve your giblet gravy alongside some of these southern classics:
- 1 package chicken giblets
- 1/4 cup unsalted butter
- 3 tbsp all purpose flour
- 3 cups chicken stock
- Salt and pepper to taste
- Boil the giblets in 3 cups of water then remove fat from the top of the pan and set aside (need 4 tbsp) then remove the giblets until tender then drain and chop and set aside.
- Heat the butter until melted on medium high heat, add the flour and stir until brown.
- Stir in the stock and fold in the giblets. Cover the pan and reduce the heat until low and simmer for about 20-25 minutes.
- Check and add a little more stock if needed to thin then add salt and pepper to taste.