Knowing how to make giblet gravy will magically make an ordinary dinner a special one. It will turn a special dinner into something magnificent. One of our most popular Thanksgiving recipes and Christmas recipes, you’ll want to make this for every holiday.
Our good friend from Texas grew up eating this and shows us how to make his Granny’s version in just 25 minutes!
This southern recipe will make a great dinner even better!
What is this?
This recipe for giblet gravy uses a regular gravy as a base. The transformation comes with the addition of giblets. Who would have guessed that little bag you find inside the cavities of store-bought chickens and turkeys could contain so much magic?
My late mom’s family recipe for turkey dressing includes giblets from the bird, and as a kid it was added flavor that I never could fully appreciate.
Oh, how things can change over the years, including palates and taste preferences.
The beautiful thing about this easy gravy recipe is that you can make it using turkey or chicken giblets.
Ingredients and notes
Unless you are using the store-bought stuff in a jar, all gravy starts with a roux. This is a combination of equal parts fat and flour. We’ve done an entire post about how to make a roux. It’s life-changing!
The other major ingredients for this giblet gravy include the broth (or stock if you are using that), and of course the giblets.
Butter: Butter is always great for making gravy, but you can also substitute some of the pan drippings for this purpose. The drippings will add even more flavor to this recipe!
Why it’s better to make your own broth (or stock):
- It is easy (and economical) to make.
- You will know what is in it, and even more important: What isn’t in it! (In addition to preservatives and artificial (chemical) flavors, store-bought broth is famous for being loaded with salt!
- Homemade broth and stock tastes a thousands times better than something from a box or a jar.
What are giblets?
Giblets are the star of this old-fashioned gravy. But what are they?
They aren’t always the most pleasant things to think about, unless you’re adding them to enhance the flavor of foods such in this recipe.
Giblet include specific organs of fowl which usually include:
Some people call this turkey neck gravy, but you’re going to use all of those little pieces that are found in the separate bag that’s inside the cavity of your bird.
Each of these giblets adds a small bit of powerful flavor, including the neck with it’s tender meat and flavor-giving bone.
How to make it
Start this giblet gravy with a roux. A roux is an essential part of any homemade gravy or sauce and many soups and stews.
- Start to cook your roux with approximately equal parts of butter (or other fat) and flour.
- Cook the roux to a medium-brown color.
Preparing the Broth
Like the rest of this recipe for giblet gravy, this part is super simple.
- Add the broth to a sauce pan and season with:
Bring the broth and seasoning to a boil and then use a ladle to gradually sir some of the broth into the roux.
Next, you’re going to gradually transfer some of the thinned-out roux, back into the saucepan of broth. Maintain the broth at a low boil while you slowly whisk the roux into the broth.
Finally, stir in the chopped giblets and the chopped hard-boiled eggs. Your giblet gravy will thicken nicely and can be kept warm on the stove until you are ready to eat.
Pro Cooking Tip
For maximum flavor, stir in some of the pan dripping from the chicken or turkey. Strain the fats and solids out of the drippings for a smoother gravy.
Aside from the giblets that are found in this recipe for Homemade Gravy, there is another ingredient that you may find surprising: sliced bits of hard-boiled egg.
Not everyone knows how to cook hard-boiled eggs but once again, Chef Kat shows you how in the previous link.
This may sound unusual to some of you, but try not to judge until you taste this classic southern recipe.
The eggs will grow on you, and by the end of the meal, you’re going to wish you had tried this gravy recipe sooner.
Variations and substitutions
- For a richer tasting and creamier texture, stir in a little pre-warmed cream or half-and half at the end.
- If you don’t like hard boiled eggs, you can leave them out.
- Saute a few chopped shallots or onions in the butter when making the roux. This will add a nice savory flavor.
- Add some fresh chopped sage, thyme, and/or rosemary at the end. About ½ teaspoon of each will do the trick. If you don’t have fresh herbs, the dried variety in your spice cupboard will work too.
My Texas friends put this meal together for me a few weeks ago while Scott was out of town. Watching them prepare this giblet gravy was only part of the fun.
The real joy, as is the case with any good meal that is shared between family and friends, was the conversation. Isn’t that what holiday dinners are all about?
Be sure and look at our Rich Roasted Turkey Gravy Recipe. Our kids ask for it by name!
Common recipe questions
My favorite ways to use any leftover gravy are in a homemade pot pie or in a turkey shepherd’s pie. If you have leftover mashed potatoes, make these easy potato croquettes and dip them in this homemade gravy!
A better question might be what doesn’t go well with this recipe! My personal favorites include cornbread dressing , garlic mashed potatoes, and our homemade potato dumplings. The truth is though, I can eat this giblet by itself!
It depends on how you store it. Be sure to store it in one of the following ways within two hours after removing from heat:
- In the refrigerator, it will keep up to 3 days in an air-tight container.
- If in the freezer, it will keep up to 3 months. Just put it in a zip-lock bag, remove all the air, and label and date the bag.
- To reheat, just warm it up in a sauce pan on the stovetop. You may want to add a little water or broth when reheating.
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Giblet Gravy Recipe
for the Roux
- ¾ cup or 1 ½ sicks butter
- 3 tablespoons All-purpose flour (Approx equal amount to butter)
for the Gravy
- 48 oz chicken broth
- salt to taste
- pepper to taste
- sage to taste
- 3-4 eggs hard boiled and sliced
- 1 handful giblets boiled and chopped.
for the Roux
- Over low heat, melt butter in a large skillet – whisk in several heaping tablespoons of flour while continuously stirring. It may clump up and then will start melting into semi-liquid. Saturate with flour and keep whisking. Roux will darken as the flour cooks continue process till roux transforms to a dark gold/medium brown color. Next, remove from heat and reserve for gravy (See cooking video at beginning of this post.)
for the Giblet Gravy
- Using large sauce pan, bring broth and seasoning to a boil.
- Take part of liquid and ladle into the roux, whisk together and then add to main broth.
- Keep whisking at a slow boil until it thickens.
- Then add eggs,and giblets. Gravy should thicken up well and can be held on the stove to keep warm
- You can substitute the flour in this gravy to thicken it with cornstarch, or arrowroot.
- For a richer gravy, stir in some heavy cream or milk just before it is finished cooking.
- Add some shallots, onion, and/or celery to the butter, when making the roux.