The secret to making the best giblet gravy, just the way grandma used to, is that paper-wrapped prize that comes inside of every whole turkey or chicken, the giblet bag! Combined with a few simple ingredients you can prepare giblet gravy like a pro. 

We’re about to show you how easy it is to make old fashioned giblet gravy. Almost as easy as it is to enjoy it over a helping of mashed potatoes and turkey!

Giblet gravy in a pot with a ladle

How is it Different from Regular Gravy?

Unlike regular gravy made from roasting pan drippings alone, giblet gravy is prepared in on the stovetop and made with its own broth, enhanced with savory herbs and aromatic vegetables. Additional broth and pan drippings are added to increase the volume without sacrificing flavor.

The neck is full of bones (and tender bits of meat), hence flavor. Meanwhile, the heart and gizzard are tough little muscles and have the most flavor when properly prepared.

As for the softer, mashable liver, it has a strong distinctive taste all its own that gives character to your gravy.

Giblet gravy ingredients on a cutting board and in a pot

How to Make Giblet Gravy

Here’s how to make simple giblet gravy

  1. Simmer the giblets in broth with herbs and veggies (do not boil).
  2. Strain giblet broth, chop giblets and add to the pan. Thicken with flour.
  3. Adjust seasonings and serve.

Giblet gravy ingredients in a pot

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 those leftovers within two hours of removing 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 in an ice water bath if you’re uncomfortable with that approach.

Now bring on the stuffing, turkey and mashed potatoes!

More Thanksgiving Musts!

Giblet gravy in a pot with a ladle
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Giblet Gravy

Delicious old-fashioned gravy just like grandma used to make.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings

Ingredients  

  • giblets from one turkey (including neck, liver, gizard, heart)
  • ½ onion chopped
  • 2 stalks celery chopped
  • 4 cups turkey drippings or stock, broth, or a combination.
  • 2-3 tablespoons fresh herbs* chopped
  • salt and pepper to taste

For Thickening

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup cold water or cold broth

Instructions 

  • Rinse giblets and combine in a sauce pan with onions, celery, and turkey broth.
  • Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  • Strain and save the broth. Remove any meat from the neck if desired and discard the bones, celery, and onions. Finely chop the remaining giblets and set aside.
  • Melt butter and flour in a saucepan. Cook 1 minute. Slowly add broth whisking after each addition until smooth. Stir in chopped giblets and simmer for 2-3 minutes.
  • Add fresh herbs and season with salt and pepper to taste before serving.

Notes

For fresh herbs, I purchase a poultry pack of herbs at our local grocery store. It includes parsley, thyme, rosemary, and sage. I use a bit of each, mostly parsley
Instead of flour, this gravy can be thickened with cornstarch. Skip the butter and combine equal parts cornstarch and cold water or broth. Mix well. Stir into simmering broth a little at a time to reach desired consistency. Add giblets and proceed with recipe as directed.
5 from 8 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 91.46 | Carbohydrates: 12.9g | Protein: 4.15g | Fat: 2.47g | Saturated Fat: 0.44g | Cholesterol: 3.55mg | Sodium: 180.41mg | Potassium: 180.54mg | Fiber: 0.74g | Sugar: 2.54g | Vitamin A: 44.9IU | Vitamin C: 1.25mg | Calcium: 16.45mg | Iron: 0.66mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sauce
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. I made this for thanksgiving. It was really tasty and my kids loved it! They are older kids but they thought this gravy had better taste than in years past.5 stars

    1. I purchase a poultry pack of herbs at our local grocery store. It includes parsley, thyme, rosemary and sage. I use a bit of each, mostly parsley.

    1. I purchase a poultry pack of herbs at our local grocery store. It includes parsley, thyme, rosemary and sage. I use a bit of each, mostly parsley.