Description
A savory gravy made with turkey giblets, perfect for serving over turkey, mashed potatoes, or stuffing.
Ingredients
Scale
- 1 set turkey giblets (liver, heart, gizzard, neck)
- 4 cups water or chicken broth
- 4 tablespoons butter or pan drippings
- 4 tablespoons all-purpose flour
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning or thyme
- 2 hard-boiled eggs, chopped (optional)
- 2 tablespoons chopped parsley (optional)
Instructions
- Rinse giblets under cool water and remove any membranes or excess fat.
- Place giblets and neck in a saucepan with 4 cups of water or broth. Add bay leaf, salt, and pepper.
- Simmer gently for about 1 hour or until tender. Remove giblets, strain broth, and reserve both.
- Chop the giblets finely and set aside.
- In a separate saucepan, melt butter or drippings over medium heat. Whisk in flour to make a golden roux and cook for 2–3 minutes.
- Gradually pour in the reserved giblet broth while whisking constantly to avoid lumps.
- Add the chopped giblets, onion, celery, and seasoning. Simmer for 10–15 minutes until thickened.
- Stir in chopped hard-boiled eggs and parsley if desired. Adjust salt and pepper to taste.
- Serve warm over turkey, mashed potatoes, or stuffing.
Notes
- For a richer flavor, add more butter or pan drippings.
- This gravy can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Gravy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg