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 classic southern recipe!
What is it?
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.
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!
The beautiful thing about this classic southern recipe is that you can make it into turkey giblet gravy, or chicken giblet gravy.
This giblet gravy with eggs tastes just as good either way.
What’s in it?
- Roux, dark gold/medium brown
- butter and flour
- Chicken or turkey broth
- Giblets (liver and gizzards)
- Seasoning: Salt, pepper, sage
- A glass of wine to enjoy while making. (Optional)
How to make it
When making gravy, it all starts with a roux!
A roux is 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 of 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?
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 sauce pan 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.
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.
If you’re looking for the perfect dressing to douse with this flavorful and savory gravy, look no further.
Instead, try our homemade cornbread dressing, and your life will never be the same.
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.
The 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.
More Recipes for How to Make Gravy
- How to Make a Roux
- Rich Roasted Turkey Recipe (This one is life-changing!)
- Talking Turkey with Chef Kat from Platter Talk
Our Best Holiday Recipes
- Roasted Savory & Citrus Turkey
- Hasselback Butternut Squash
- Southern Cornbread Dressing
- Cauliflower Gratin Recipe
- How to Make a Pie Crust from Scratch
- Cowboy Christmas Breakfast Casserole
- Open-Face Apple Pie
- Slow Cooker Sticky Caramel Pumpkin Cake
- Easy Thanksgiving Dressing
- Baked Butternut Squash and Farro
Have you made this Giblet Gravy or another recipe on Platter Talk? Leave a comment or question below; we love hearing from readers! FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see what we have cooking!
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