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Giblet Gravy I

Giblet Gravy I

Mary48

My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 3.1g
  • < 1%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
  2. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
  3. Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
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Reviews

JMM529
98
12/18/2003

Just a helpful hint. Instead of cornstarch, try melting 1-2 sticks of margarine in a pan, and gradually add flour till you reach your preferred thickness. Then just add to the broth. This will way out all the worries of it being to thick or to thin. Aside from this, the recipe is wonderful.

ComputerUp
39
10/9/2003

Phenomenal! This had an intense and wonderful flavor, even BEFORE I added the drippings from the turkey. And once I added those (from an applewood-smoked turkey cooked in a water smoker, with a basting sauce that included Pepsi-Cola of all things), it was one of the best gravies I've ever made.

MOJO1
36
11/5/2003

Very Good! I recently made a turkey - something that I almost never cook - and decided to make giblet gravy to go with it. I am a package gravy gal and have never made gravy from scratch - I do cook quite a bit but gravy has always been something I left to someone else. This recipe was easy and very delicious. I did not chop up the giblets after they were cooked to put them back into the gravy however. I just made the broth from them. I did use more of the turkey drippings and less chicken broth - this turkey was very juicy and the drippings made the gravy richer than the chicken broth would have. This recipe is a keeper and I will definately make this gravy with every turkey. Thanks.