Giblet Gravy I

Giblet Gravy I

56
Mary48 0

"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 69 cals
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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

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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

56
  1. 63 Ratings

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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 w...

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 ...

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 d...