Giblet Gravy

Kitchen Tip: Prepare this Giblet Gravy through step 2 while the turkey is baking.

Giblet Gravy
Yield: approximately 2 cups
Write a review
  1. 4 teaspoons canola oil, divided
  2. 1 cup chopped onion
  3. 1 cup chopped celery
  4. Turkey neck and giblets
  5. 2 cups chicken broth
  6. 4 bay leaves
  7. 1 cup Turkey drippings
  8. 1⁄4 cup all-purpose flour
  9. 1⁄4 cup water
  10. 1 tablespoon finely chopped fresh sage
  11. 1 tablespoon finely chopped fresh thyme
  12. 1⁄2 teaspoon kosher salt
  13. 1⁄4 teaspoon ground black pepper
  14. 1 hard-cooked egg, chopped
  1. In a large skillet, heat 2 teaspoons canola oil over medium-high heat. Add onion and celery; cook until browned, approximately 4 minutes, stirring frequently. Remove onion mixture from pan, and set aside. Add remaining 2 teaspoons canola oil to pan. Add turkey neck and giblets; cook, turning occasionally until browned, approximately 4 minutes. Add broth to pan, scraping to loosen browned bits.
  2. In a medium saucepan, combine onion mixture, neck and giblet mixture, and bay leaves; bring to a simmer over medium heat. Reduce heat to medium-low; cook until neck and giblets are tender, approximately 45 minutes. Strain mixture, reserving 1 cup broth mixture in pan. Finely chop giblets. Discard turkey neck, onions, celery, and bay leaves.
  3. Add reserved 1 cup drippings to broth mixture in pan. In a small bowl, whisk together flour and 1⁄4 cup water. Add flour mixture to pan, whisking until combined. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cook until thickened and bubbly, approximately 3 minutes, stirring constantly. Remove from heat. Stir in chopped giblets, sage, thyme, salt, pepper, and egg.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.