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Perfect Giblet Gravy recipe

Here it is! Just like mother used to make.When the giblets have been simmered down to a rich stock, itjust takes a bit of flour to make a creamy sauce for your turkeyand stuffing.

Recipe: Perfect Giblet Gravy

1 pound turkey giblets, approximately
4 cups water
1 onion, chopped
2 celery ribs, chopped
3 tablespoons chopped fresh parsley
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper

  • In a large saucepan, cover giblets withwater. Add onion, celery and parsley. Simmer for 2 hours. Strain,reserving liquid.
  • Separate meat and vegetables. Finely chopthe meat; set aside. Discard leftover vegetables.
  • Skim fat from reserved liquid. (Refrigeratethe liquid to speed up the separation.) Heat liquid in a saucepanand add flour. Cook, stirring constantly, until thick and bubbly.Add chopped giblets and simmer gently for about 5 minutes. Seasonwith salt and pepper.

    Makes about 2 cups.

    Thanksgiving Giblet Gravy

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  • Comments

    1 Comment


    Whisk together egg yolks and half-and-half. Gradually stir about one-fourth of hot gravy into yolk mixture; add to remaining hot gravy. Add giblets and neck meat; cook, stirring constantly, 4 to 5 minutes or until a thermometer registers 160°. Stir in salt, pepper, and seasoning. Serve immediately. Garnish, if desired.

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