How to make it

  • While turkey roasts, place giblets and neck in heavy 1 1/2-quart saucepan. Cover with cold water. Bring to a boil over high heat, skimming the top. Add vegetables and, if needed, a little additional water to cover them; return to a boil. Lower heat to a simmer; cook slowly for about 2 hours, until liquid has reduced to a rich stock. Strain, pressing stock from vegetables; discard vegetables. Reserve stock; you should have about 1 1/4 cups.
  • Chop giblets in small cubes and remove any neck meat; reserve. When turkey has completed roasting, remove it from the roasting pan, set roasting pan atop two burners, and over low heat add the 1/2 cup water to pan. Blend water with pan drippings, using a wooden spoon to stir mixture and loosen browned bits from bottom of pan. The water and pan drippings together should equal about 1 cup. Reserve this liquid.
  • In a heavy saucepan, melt butter over medium-low heat. Whisk in flour; raise heat to medium and cook until flour mixture begins to turn golden brown (about 2 minutes).
  • Stir in 1 cup of the reserved giblet stock and the reserved 1 cup of liquid from the roasting pan, stirring constantly until thickened. If mixture is too thick, whisk in additional turkey stock or, for a creamy gravy, add a little milk. Season with salt and pepper. Stir in giblets and boiled eggs serve hot with favorite cornbread dressing. I posted mine.

Reviews & Comments 4

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    " It was excellent "
    knwalter ate it and said...
    I made this for Thanksgiving and it was the tastiest, most delicious gravy I've ever made. Thanks, this gets a 5 forks, it'd be 10 if I could!
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    " It was excellent "
    goodeat ate it and said...
    Love this giblet gravy and the directions five forks
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    " It was excellent "
    hungrybear ate it and said...
    Good gravy
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    " It was excellent "
    cuzpat ate it and said...
    Good way to make a giblet gravy! high 5!
    Was this review helpful? Yes Flag

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