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Giblet Gravy recipe

Classic giblet gravy to go with your Thanksgivingbird, stuffing and mashed potatoes.

Recipe: Giblet Gravy

Giblets and neck from 1 turkey1 small onion, chopped3 cups water2 stalks celery, chopped1/4 teaspoon poultry seasoning1/4 teaspoon marjoram leaves1/4 teaspoon rubbed sage1/4 teaspoon ground thyme1/4 teaspoon pepper1 teaspoon salt2 tablespoons cornstarch1/4 cup water

  • Combine first 3 ingredients in a saucepan.Bring to a boil; cover, reduce heat, and simmer 45 minutes oruntil giblets are fork-tender. Drain, reserving broth.
  • Remove meat from neck; coarsely chop neckmeat and giblets; set aside.
  • Add water to reserved broth to equal 3cups. combine broth, chopped neck meat, giblets and next 7 ingredients.Bring to a boil; reduce heat, and simmer, uncovered, 30 to 45minutes.
  • Combine cornstarch and 1/4 cup water;stir into broth mixture. Bring to a boil; boil 1 minute.
  • Serve gravy hot over turkey and dressing.

    Makes 2 2/3 cups.

    Mother's Old Fashioned Recipe for Giblet Gravy

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  • Comments

    1 Comment


    No hard boiled egg? My favorite part of my mom s giblet gravy are the pieces of chopped up hard boiled egg you find in it! That combination is just sinful on dressing!

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