Description
A rich and savory Giblet Gravy recipe that comes together in under 30 minutes, perfect for adding deep, hearty flavors to your turkey, chicken, or mashed potatoes. Made from tender giblets and simple pantry ingredients, this comforting classic is easy to prepare and customizable to your taste preferences.
Ingredients
Scale
Giblets
- 1 set of giblets (neck, heart, liver, gizzard)
Base Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 1 celery stalk, diced
- 3 tablespoons all-purpose flour (or cornstarch/gluten-free blend for gluten-free version)
- 2 cups chicken or turkey broth (or vegetable broth for vegetarian-friendly)
Seasoning and Herbs
- Salt, to taste
- Black pepper, to taste
- Fresh herbs such as thyme or parsley, optional
- Optional variations: rosemary, sage, cayenne pepper, smoked paprika
Instructions
- Prepare the Giblets: Rinse the giblets thoroughly under cold water to remove any impurities. Chop the neck into smaller pieces and roughly cut the heart, liver, and gizzard into bite-sized pieces to ensure even cooking.
- Cook Aromatics and Giblets: Melt butter in a saucepan over medium heat. Add diced onion and celery and sauté until soft and fragrant. Add the chopped giblets and cook until lightly browned, releasing their rich, meaty aroma, building the flavor base of the gravy.
- Make the Roux: Sprinkle flour evenly over the cooked giblets and vegetables while stirring constantly. Cook the mixture for about two minutes to eliminate the raw flour taste and start thickening the gravy.
- Add Broth and Simmer: Slowly pour in the chicken or turkey broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 15-20 minutes, allowing flavors to meld and the gravy to thicken.
- Blend and Season: Remove the giblets and herbs from the pot. Use an immersion blender to puree the mixture until smooth; alternatively, leave the giblets chopped for a chunkier texture. Season the gravy with salt, black pepper, and fresh herbs to taste. Serve warm.
Notes
- Simmer the gravy gently over low heat to avoid scorching and preserve robust flavors.
- Skim excess fat from giblets and broth for a lighter gravy.
- Season gradually and taste as you go to prevent overpowering the giblet flavor.
- Use fresh giblets for best texture and flavor; frozen ones can be used but may be less tender.
- Reserve turkey drippings when roasting poultry and add to the gravy for extra savory depth.
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Giblet Gravy, Turkey Gravy, Holiday Gravy, Savory Gravy, Comfort Food, Gluten Free Gravy