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4 Homemade Giblet Gravy Recipes

Karen Frazier
Turkey with gravy, mashed potatoes and green beans

When you make a complete roasted chicken or turkey dinner, it just doesn't seem complete without some delicious giblet gravy to drizzle on side dishes like stuffing or mashed potatoes. There are several ways you can make giblet gravy, including the classic recipe, a gluten-free version, and other dressed up versions.

Classic Giblet Gravy Recipe

When it comes to giblet gravy, it's hard to beat the classics, and this simple recipe is as classic as it gets. Serve warm or store in the fridge for up to five days or the freezer for up to six months. You may need to add a little low-sodium chicken stock after you reheat to get the right consistency. This makes 3 cups of gravy.

Ingredients

  • Giblets and neck of fowl, liver excluded
  • 3 cups water
  • ¼ cup drippings from the bird you cooked
  • ¼ cup all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Place the giblets (liver, heart and gizzard) and the neck in a saucepan, and cover them with cold water.
  2. Simmer slowly for 15 to 20 minutes. When tender remove meat from the neck, and chop fine with the giblets, saving the water in which they were cooked.
  3. In a large pot, heat the drippings on top on medium-high heat. When it is hot, stir in the flour.
  4. Cook for two minutes, stirring constantly. Add the stock left from cooking the giblets, pouring it in gradually so as not to thin the gravy too much.
  5. If the gravy seems too thick, add a little hot water.
  6. Stir in the chopped giblets, and season to taste with salt and pepper.

Gluten-Free Giblet Gravy

While you can make the above recipe using a gluten-free all-purpose flour, you can also make it using cornstarch. This recipe yields 3 cups of gravy.

Mashed Potatoes and Gravy

Ingredients

  • Giblets and neck from a bird, liver excluded
  • 3 cups water
  • ¼ cup drippings from the bird you cooked
  • 2 tablespoons minced shallot
  • 1 tablespoon chopped, fresh thyme
  • 3 tablespoons cornstarch
  • Salt and pepper to taste

Instructions

  1. In a large saucepan, cover the giblets and neck with the water. Bring to a simmer on medium-high heat.
  2. Cover and cook until the giblets and neck are tender, 15 to 20 minutes.
  3. Remove the giblets and neck from the stock, reserving both. Finely chop the giblets and neck meat, discarding any bones, and set aside.
  4. In a large saucepan, heat the drippings on medium-high until it shimmers.
  5. Add the shallot and thyme and cook, stirring occasionally, until the shallots are soft, about three minutes.
  6. Add all but ½ cup of the reserved stock. Bring to a simmer.
  7. In a small bowl, whisk together the remaining ½ cup of stock with the cornstarch until smooth.
  8. Pour the mixture in a thin stream into the stock, whisking while you do. Simmer, stirring, until thick, about three minutes.
  9. Stir in the chopped giblets and meat and season with the salt and pepper.

Gourmet Giblet Gravy

This version is a bit more involved, but the result is a rich, flavorful gravy you're sure to love. This makes about 3½ cups of gravy.

White china gravy boat with gourmet gravy

Ingredients

  • Giblets and neck from a bird, liver excluded
  • 3 cups water
  • 4 peppercorns
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • ¼ cup drippings from the bird you just cooked
  • 1 shallot, minced
  • ¼ teaspoon all-purpose or gluten-free flour
  • ¼ cup dry white wine (not cooking wine) or dry Sherry (not cooking Sherry)
  • Salt and pepper
  • 2 tablespoons heavy cream

Instructions

  1. In a large saucepan, combine the giblets and neck, water, peppercorns, thyme, and rosemary. Bring to a simmer on medium-high heat. Reduce the heat to medium-low, cover, and simmer until the giblets are tender, 15 to 20 minutes.
  2. Strain the giblets from the stock and reserve the stock. Finely chop any meat from the giblets and neck and discard the bones. Set aside..
  3. In a large pot, heat the drippings on medium-high until they shimmer. Add the shallot and cook, stirring occasionally, until soft, about 3 minutes.
  4. Add the gluten-free flour and cook, stirring constantly, one minute.
  5. Add the white wine or sherry. Cook, stirring constantly, for one minute.
  6. Add the reserved stock and cook, stirring, until the gravy thickens, about three minutes more.
  7. Whisk in the heavy cream, add the chopped giblets, and season to taste with the salt and pepper.

Giblet-Free Giblet Gravy

Not everyone likes the giblet bits in the gravy, but it's easy to make a gravy without adding the giblets back in and only using them to make the stock.

Turkey with gravy Thanksgiving meal
  • Use any of the above recipes. Leave the liver out when you make the stock, as liver can impart bitter flavors.
  • Simply skip adding the giblets back into the gravy before you serve it. You can give the giblets to a pet as a treat if you like.

Tips for Great Gravy

When making gravy, keep the following tips in mind:

  • Don't use the liver in your stock or gravy. It will impart bitter flavors.
  • Whisk, whisk, whisk. Whisking as you stir makes the gravy silky and smooth.
  • Use drippings. Drippings have roasted flavor that's so much better than purchased chicken or duck fat. Use a baster or large spoon to remove the drippings directly from the pan.
  • Add richness by finishing off the gravy with a tablespoon or two of heavy cream.
  • Add aromatics such as onion, garlic, fresh herbs, or peppercorns to your stock and strain it before incorporating it into your gravy.
  • Don't salt your stock. Instead, taste the gravy after it is complete and adjust seasoning by adding salt and pepper.
  • For a smooth, velvety gravy, strain it through a sieve before serving, waiting to stir your giblets in until after you've strained it.

Timing Giblet Gravy With the Rest of Your Meal

Typically, gravy is one of the last things you make before you serve your meal because you need to make it with pan drippings from the cooked bird. Therefore, as your bird rests, you can pull together the gravy in ten minutes or fewer and allow it to sit on a warm burner (lowest setting) until you've carved the bird and you're ready to serve.

If you have some poultry fat not from the bird with which you plan to make the gravy, then you can make it hours ahead of time if you wish. There are several ways to hold it warm:

  • Pour it in an insulated thermos and seal. Just before serving, return it to the saucepan on medium-low heat, whisk, and adjust texture with additional stock or heavy cream.
  • Keep it warm in a small slow cooker on the keep warm setting. Whisk and adjust texture just before serving.
  • Put it in a heatproof bowl or double boiler and put it in a larger pot (just barely touching the water) with the water just simmering. Whisk occasionally and adjust the texture as needed just before serving.

Enjoy Giblet Gravy

Giblet gravy is an American classic, often served with a traditional Thanksgiving dinner, but it's equally delicious if you cook another type of bird. It adds richness and flavor to your meal that can't be beat.

4 Homemade Giblet Gravy Recipes