The secret to making the best giblet gravy is in that paper-wrapped prize that comes inside every whole turkey or chicken, the giblet bag!
Giblet gravy is a rich and savory sauce made from the drippings and giblets of a roasted bird, adding a depth of flavor to your holiday feast.
What is Giblet Gravy?
Gravy is made from pan drippings and fat from roasting a turkey or chicken. Giblet gravy is a little bit different than my traditional turkey gravy recipe, it’s kicked up a notch with flavor. It has savory herbs, aromatic vegetables, and tender bits of meat.
Giblets include the heart, gizzard, and liver of the turkey and are often found in a little package inside the turkey and I include the neck as well. The heart and gizzard have lots of flavor. The softer, mashable liver, has a strong distinctive taste all its own that gives character to your gravy. Additional broth and pan drippings are added to increase the volume.
How to Make Giblet Gravy
A perfectly delicious side dish to serve with Thanksgiving or Christmas dinner. Here’s how to make a simple giblet gravy recipe.
- Combine giblets, broth, herbs, and veggies. Simmer over medium heat (do not boil). Strain giblet broth, reserving both the giblets and the broth.
- Cook butter (or turkey fat) with flour. Stir in chopped giblets, drippings, chicken broth, or turkey broth a bit at a time until the gravy reaches the desired consistency.
- Taste, season & serve.
How Long Does Gravy Last?
Gravy is so delicious that it’s actually a good thing it doesn’t last long outside of the freezer. It’s the perfect environment for growing bacteria, so don’t let it sit out for more than two hours.
- Store in the fridge for about 3 days at most.
- Store in the freezer for 2-3 months.
- Reheat on the stovetop and bring to full boil before serving.
Follow what the food safety experts say so everyone goes away from the table satisfied and healthy!
How to Store Leftover Giblet Gravy
Store leftovers within two hours of removing them from heat. Transfer to containers and tightly cover. If headed for the freezer, leave an inch of headspace for expansion.
If you’re making ahead, cool the gravy rapidly before putting it away. Food safety experts recommend placing directly into the refrigerator or cooling it in an ice water bath.
Did you make this Giblet Gravy? Leave us a rating and a comment below!
- giblets from one turkey (including neck, liver, gizard, heart)
- ½ onion chopped
- 2 stalks celery chopped
- 1 bay leaf
- 4 cups turkey or chicken drippings or stock, broth, or a combination
- 2-3 tablespoons fresh herbs* chopped
- salt and pepper to taste
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup cold water or cold broth
- If using turkey drippings, once the turkey has finished cooking pour the drippings into a bowl or gravy separator. As it rests, it will separate into a layer of fat and a layer of drippings. Gently spoon the fat off of the drippings and set it aside to use in place of some of the butter in step 5, use the drippings in place of (or along with) the broth.
- Rinse the uncooked giblets and place them in a saucepan with onions, celery, bay leaf, and turkey broth.
- Bring to a boil over medium heat, reduce to a simmer, and cook covered for 1 hour.
- Strain the giblet broth, reserving both the giblets and the broth. Remove any meat from the neck if desired and discard the bones, celery, bay leaf, and onions. Finely chop the remaining giblets and the meat from the neck if using.
- Melt butter in the saucepan over medium heat (if you have turkey fat from step 1, use that adding extra butter as needed). Add flour and cook until it begins to lightly brown, about 3 minutes.
- Slowly add the giblet broth and/or turkey drippings, whisking after each addition until smooth (you may not need all of the broth). Stir in chopped giblets and simmer for 2-3 minutes.
- Add fresh herbs and season with salt and pepper to taste before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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