Classic Giblet Gravy for Thanksgiving and Christmas
This Giblet Gravy recipe is a classic, rich, and flavorful addition to any holiday meal. Made from turkey or chicken giblets, this hearty gravy brings a deep, savory flavor to mashed potatoes, stuffing, and roast meats. The key is slow simmering to develop a velvety texture and enhance the natural flavors of the giblets and broth. Perfect for Thanksgiving or Christmas, this recipe makes a warm, comforting gravy everyone will love.
Ingredients
- 1 set turkey or chicken giblets (neck, heart, liver, gizzard)
- 4 cups chicken or turkey stock
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 bay leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- ¼ cup all-purpose flour
- Salt and pepper, to taste
Directions
Simmer the Giblets. In a medium saucepan, add the giblets (excluding the liver), chicken stock, onion, celery, carrot, and bay leaves. Season with salt and pepper, then bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 1 hour or until the giblets are tender.
Prepare the Giblets. Remove the giblets from the broth and set them aside to cool slightly. Strain the broth to remove the vegetables, then set aside the broth. Once cooled, finely chop the giblets.
Make a Roux. In a medium skillet over medium heat, melt the butter. Stir in the flour and cook, stirring continuously, for about 2-3 minutes or until the mixture turns a light golden color. This step ensures a smooth, thick gravy.
Combine Roux and Broth. Gradually whisk in the strained broth into the roux, continuing to stir to avoid lumps. Simmer the mixture for 5-10 minutes until thickened, adjusting with extra broth if needed to reach your desired consistency.
Add Giblets. Stir the chopped giblets into the gravy and season with additional salt and pepper to taste. Let the gravy simmer for another 5 minutes to meld the flavors together.
Serve. Transfer the giblet gravy to a serving dish or gravy boat, and enjoy!
Recipe tips
Add the liver in the last 20 minutes of simmering for a milder, less bitter taste. For extra flavor, add a splash of cream at the end for a smoother, richer texture. Taste as you go to adjust seasoning levels, as different broths have varying salt content.
Nutrition Facts (per serving)
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