by Holly
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!
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.
How to Make Giblet Gravy
Here’s how to make simple giblet gravy
- Simmer the giblets in broth with herbs and veggies (do not boil).
- Strain giblet broth, chop giblets and add to the pan. Thicken with flour.
- Adjust seasonings and 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 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!
- Green Bean Casserole – classic holiday side
- Mashed Sweet Potatoes – creamy, buttery deliciousness
- Easy Cranberry Sauce – perfectly sweet & tart!
- Corn Casserole – on our favorite side dishes!
- Classic Pecan Pie – sweet Southern classic
Giblet Gravy
Prep Time 20 minutes
Servings 8 servings
Course Sauce
Cuisine AmericanIngredients
- giblets from one turkey (including neck, liver, gizard, heart)
- 1/2 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.
