It seems like yesterday when I celebrated my first Thanksgiving Day in the States. Decades have passed, and I’ve since hosted several Thanksgivings. Seeing all those happy faces and hearing laughter echoing throughout my house couldn’t make me happier. The sleepless nights before the big day are so worth it! And, of course, no Thanksgiving would be complete without smothering your turkey and mashed potatoes with giblet gravy. It’s going to be great.
Recipe Ingredients
How to Make Giblet Gravy
Make the Broth
Brown the Giblets – Melt one tablespoon of butter in a large skillet over medium heat. Add the giblets and brown on all sides. (Photo 1) Season – Add the celery, garlic, onions, thyme, and bay leaf to the saucepan and saute for 3-5 minutes. (Photos 2-3) Simmer – Add water and simmer covered for 1-2 hours. Since turkey giblets are larger, you may want to adjust the water. (Photo 4) Strain the stock with a fine-mesh strainer and scoop the giblets out with a slotted spoon. Set the stock aside and finely chop the giblets. (Photos 5-6)
Make the Gravy
Make the Roux – Using a different skillet (preferably cast iron), melt the remaining three tablespoons of butter. When the butter melts, add the flour and whisk until fully incorporated. (Photos 7-8) Simmer – Gradually add the strained broth to the butter-flour mixture while stirring. Then add the pan drippings, chicken bouillon, salt, and pepper to taste. (Start with 2 cups of stock and add more to achieve the desired consistency.) (Photos 9-10) Assembly – Add the chopped boiled egg and giblets. Simmer while stirring for 2-3 minutes. Add half-and-half or milk, and adjust seasonings to taste. (Photo 11) Serve your giblet gravy warm over chicken or turkey and mashed potatoes. (Photo 12)
Recipe Variations
Tips and Tricks
Make Ahead Instructions
Reduce stress by making the giblet gravy ahead. Cool it completely. Then, store it in an airtight container in the fridge for up to three days or in the freezer for up to six months. Reheat it in a saucepan on the stovetop until it simmers.
Serving and Storage Instructions
Serve this deliciousness hot over mashed potatoes, turkey dressing, or cornbread stuffing. Leftover gravy can ramp up soups and stews. I love freezing it in ice cube trays and throwing a cube or two in other sauces. It will last frozen for up to six months. If using it within 3-4 days, it keeps fine in the fridge. Reheat it in the microwave or stovetop when ready to use it.
What to Serve With Giblet Gravy
Gravy is classic over roast garlic mashed potatoes, roasted turkey, green bean casserole, and easy coleslaw. And pumpkin pie for dessert is a winner.
More Amazing Holiday Recipes to Try
Conclusion
Simple giblet gravy provides an easy, flavorful condiment for no-waste goodness. Have you tried this recipe? Please tag me on Instagram! 😍
Watch How to Make It
[adthrive-in-post-video-player video-id=”xszrDAgW” upload-date=”2021-10-18T06:36:24.000Z” name=”Giblet Gravy” description=”This classic Southern recipe Giblet Gravy is made entirely from scratch with homemade giblet stock, roasted turkey or chicken pan drippings, roux, chopped giblets, and a boiled egg. This game-changing sauce is guaranteed to please everyone this coming Thanksgiving dinner! It’s a rich, velvety, and insanely flavorful gravy.” player-type=”collapse” override-embed=”false”] This blog post was originally published in November 2019 and has been updated with additional tips, new photos, and a video.
