Giblet Gravy Recipe
Rich and savory homemade Giblet Gravy made with turkey or chicken giblets, a buttery roux, turkey stock, sage, and Worcestershire sauce. A classic Thanksgiving gravy that's perfect for preparing ahead!
Servings: 12
Cost: $5
Equipment
- saucepan
- whisk
- measuring cup
Ingredients
- Giblets from one whole turkey or chicken neck, heart, and gizzard; liver optional
- 3 cups water for simmering the giblets
- 1/2 cup butter
- 1/4 cup flour
- 2 cups turkey stock or chicken stock
- 1/4 cup reserved giblet cooking liquid from simmering the giblets
- 1/4 cup reserved pan drippings from the turkey, optional
- 1 tablespoon worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried sage
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh chopped sage optional
Instructions
- Place the giblets and turkey neck in a saucepan with 3 cups of water. Bring to a boil, then reduce the heat to low. Simmer gently for 1½–2 hours, or until tender.
- Remove the giblets and neck from the saucepan, reserving 1/4 cup of the cooking liquid for the gravy.
- Once cool enough to handle, remove the meat from the neck bones and finely chop the cooked giblets. Discard the bones and set the chopped meat aside.
- Melt the butter in a heavy saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 4–5 minutes until the roux turns lightly golden and fragrant.
- Slowly whisk in the 2 cups of turkey stock, 1 cup of reserved giblet cooking liquid, and ¼ cup of turkey pan drippings. Continue cooking over medium heat, whisking frequently, until the gravy is smooth and begins to thicken.
- Stir in the Worcestershire sauce, garlic powder, onion powder, dried sage, salt, and pepper. Simmer until the gravy coats the back of a spoon but is still pourable.
- Stir in the chopped giblets and optional fresh sage. Taste and adjust the seasonings as needed. Serve warm.
Video
Notes
- Giblets: The neck, heart, and gizzard are the main components of this gravy. The liver is optional if you prefer a milder flavor. Remove all neck bones before adding the chopped meat to the gravy.
- Pan Drippings: Add strained turkey or chicken pan drippings for extra flavor, counting them as part of the recipe's total measured liquid.
- Consistency: The finished gravy should coat the back of a spoon but still pour easily. Add a little warm stock if it's too thick.
- Make Ahead: Prepare the finished gravy up to 3 days ahead, or cook the giblets and broth up to 2 days in advance.
- Storage: Refrigerate in an airtight container for up to 3–4 days.
- Freezing: Freeze in airtight freezer-safe containers for up to 2 months for best quality.
- Reheating: Thaw overnight in the refrigerator and reheat gently, whisking frequently and adding stock as needed. Reheat thoroughly to 165°F.
- Variation: For Southern-style giblet gravy, stir chopped hard-boiled eggs into the finished gravy before serving.
- No pan drippings? Substitute an additional ¼ cup of turkey or chicken stock. Your gravy will still have plenty of rich, savory flavor!
- Giblet Tip: The neck, heart, and gizzard are the best choices for a rich, savory gravy. The liver has a stronger flavor, so I prefer to leave it out. If using the liver, cook it separately until fully cooked, then finely chop it and stir it into the finished gravy.
Nutrition
Calories: 140kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 250mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.3mg