Giblet Gravy Recipe

A ladle in a stockpot of homemade turkey giblet gravy.

5 from 6 votes

This giblet gravy recipe is a Southern classic with turkey giblets, hard-boiled eggs and a creamy broth base. Put those giblets to use instead of wasting them!

Prep Time15

Cook Time40

Total Time55

Course: Appetizer

Cuisine: American

Servings: cups

Calories: 130kcal

Author: Jocelyn Delk Adams

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