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How to Make Giblet Gravy

Average: 2 (1 vote)

This traditional gravy takes a little work, but it's worth it

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  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 10 minutes
  • Serves: 6 cups

Directions

1. While turkey is roasting, place neck, all giblets except liver, and bay leaf in a medium saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, until giblets are nearly tender, about 45 minutes. Add liver and simmer, covered, 15 minutes more. Drain, reserving broth. Chop neck meat and giblets. Wrap and refrigerate until ready to proceed.


2. Once turkey is done, remove from pan. Skim 1/3 cup drippings from pan; set aside. Pour remaining pan drippings into a 4-cup measure; add it to reserved giblet broth with enough stock to total 4 cups.

 

 

 


3. Set pan over moderate heat, and add 1 cup of broth-stock mixture. Simmer and stir to loosen browned bits, about 2 minutes. Pour back into 4-cup measure.

 

 

 


4.In a medium saucepan, heat reserved drippings. Stir in flour and cook, stirring, until thick, smooth, and slightly browned, about 2 to 3 minutes.

 

 

 

 


5.Gradually stir in stock mixture. Cook, stirring, until smooth. Add reserved giblets and neck; heat through. Season with salt and pepper.

PHOTOS: © Martin Jacobs

Ingredients

  • Turkey neck and giblets
  • 1 whole bay leaf
  • 4 cups (approximately) cold water
  • Turkey drippings
  • 1 cup (approximately) homemade chicken stock or canned reduced-sodium chicken broth
  • 1/3 cup unsifted all-purpose flour
  • Salt and black pepper, to taste

Nutritional Facts

  • 1 serving (1/2 cup):
  • Calories 94
  • Saturated Fat 4g
  • Total Fat 6g
  • Protein 5g
  • Carbohydrate 6g
  • Fiber 0g
  • Sodium 100mg
  • Cholesterol 16mg

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