We’re going to show you how to make Giblet Gravy with this easy technique, shown by a native son of Texas.
Ready to eat in just 25 minutes, get ready to learn what goes into giblet gravy with this this classic southern recipe!
My late mom’s family recipe for turkey dressing includes giblets from the bird and as a kid I it was added flavor that I never could fully appreciate.
Oh, how things can change over the years, including palates and taste preferences.
This Giblet Gravy is a perfect example of what I’m talking about. I wish my mom have tried this special gravy on her turkey, dressing, and mashed potatoes!
What’s in this Giblet Gravy Recipe:
- Roux, dark gold/medium brown
- Chicken or turkey broth
- Giblets (liver and gizzards)
- Seasoning: Salt, pepper, sage
How to Make Homemade Gravy
When making gravy, it all starts with a roux!
A roux is in an essential part of any homemade gravy or sauce and many soups and stews. You need a good roux, anytime you plan on making gravy.
- Start to cook your roux with approximately equal parts butter (or other fat) and flour.
- Cook the roux to a medium-brown color.
Chef Kat from Platter Talk hosts a very informative primer on creating a proper roux on her favorite post, How Do You Make a Roux?
What are Giblets?
Chopped giblets and hard-boiled eggs are a big part of this classic southern recipe for giblet gravy.
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.
But what are giblets?
Giblets aren’t always the most pleasant things to think about unless you’re adding them to enhance the flavor of foods such as homemade gravy. They include specific organs of fowl which usually include:
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 gravy sooner. This, I promise.
If you’re looking for the perfect dressing to douse with this flavorful and savory gravy, look no further.
Instead, try our Southern Cornbread Dressing Recipe, and your life will never be the same. This, I promise.
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 and communion within and listening, absorbing and savoring the familiar banter that centered around the featured foods which were true, timeless and perfected family recipes.
Memories of childhood, the revered Granny Spence and many stories of the family all dotted the conversation. This food is the essence of family and the very heart of Thanksgiving.
This, I promise.
Learn More About Making Gravy from Platter Talk
- How to Make a Roux
- Rich Roasted Turkey Recipe (This one is life-changing!)
- Chicken Fried Steak
- Talking Turkey with Chef Kat from Platter Talk
Some of our most popular holiday recipes for you
- Roasted Savory & Citrus Turkey
- Southern Cornbread Dressing
- How to Make a Pie Crust from Scratch
- Cowboy Christmas Breakfast Casserole
- Open-Face Apple Pie
- Slow Cooker Sticky Caramel Pumpkin Cake
To help with your Holiday Entertaining
- Thanksgiving Countdown Planner
- Thanksgiving Tablescapes and Table Settings
- Stress-Free Thanksgiving Planning
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Giblet Gravy Recipe
for the Roux
- 3/4 cup or 1 1/2 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
Updated from original date of publication from November 20, 2016