Name: Turkey Giblet Gravy Recipe
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 12
Cuisine: American
Ingredients: Giblets and neck from 1 turkey (add tail as well if it was cut by your butcher); 2 tbsp extra virgin olive oil; 1 onion, quartered; 2 celery stalks, cut in large chunks; 2 carrots, cut in large chunks; 3/4 cup white wine; turkey drippings, chicken stock or water, enough to cover vegetables; 1-2 tbsp. corn starch; 2 tbsp unsalted butter; salt and pepper to taste

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Giblet gravy is one of the staples on my holiday table, and has been since my grandmother introduced me to it as a child. At the time this brown gravy was something different, even a bit exotic for a child who was raised on southern gravy. For me this succulent new flavor sensation became one of the things I looked forward to most at the holidays, which was the only time I’d ever had it.

Over the years I tried many times to perfect my grandmother’s recipe for this gravy without success. I suppose I’ll never get hers right, but this version has become my favorite, and is adapted from a recipe I got from a magazine circular several years ago.

I’ve never looked back. It’s just that good.

12 servings

Turkey Giblet Gravy Recipe

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Ingredients

Giblets and neck from 1 turkey (add tail as well if it was cut by your butcher)
2 tbsp extra virgin olive oil
1 onion, quartered
2 celery stalks, cut in large chunks
2 carrots, cut in large chunks
3/4 cup white wine
turkey drippings, chicken stock or water, enough to cover vegetables
1-2 tbsp. corn starch
2 tbsp unsalted butter
salt and pepper to taste

Instructions

Cut turkey neck into manageable pieces. (I just halved mine). Season neck and giblets with salt and pepper.
Heat a sauce pot over medium heat. Add olive oil and let heat to a shimmer. Add neck and giblets to pan. Cook on both sides until well browned and pieces no longer cling to bottom of pan. (About 6 minutes per side.)
Add wine, stirring well to dislodge any browned bits on bottom of pan. Add vegetables and pour over turkey drippings, chicken stock or water to cover. Return to a boil, reduce heat, cover and simmer until all vegetables are fork tender. (About 1 hour)
Strain liquid to remove all vegetables and turkey pieces. Reserve giblets and set aside to cool. Return liquid to sauce pot and return to simmer.
If desired, mince reserved giblets and add to gravy.
Mix cornstarch with 2 tbsp water or chicken stock, add to liquid and combine. Allow to simmer for 2-3 minutes. Add butter, stirring constantly until completely mixed in.
Taste for seasoning and serve immediately

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 109Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 90mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 6g

What I would have done differently

Nothing, really. This turkey giblet gravy is good enough to stand on its own. Over mashed potatoes or dressing it is simply phenomenal. You may use the same method for chicken gravy as well, with nearly the same results.

More recipes like Turkey Giblet Gravy for your Holiday table

Turkey gravy recipe is at the bottom of this post from Elise at Simply Recipes.
Turkey gravy recipe from Coconut and Lime

6 Comments

kellypea on November 8, 2007 at 6:51 pm

My mom’s gravy is excellent and I never seem to get it right, so I just try lots of other kinds now. No such thing as a traditional dinner at my house. But no one complains. They know they’ll have to do the dishes if they do!

Jerry on November 9, 2007 at 8:08 am

I kind of like that idea! But then, since I usually have someone over with their own traditions, I try to make something from their childhood as well. If I don’t know how, I have them bring it along!

Laura Woodall on November 18, 2011 at 5:51 am

Last year I made giblet gravy ‘by the tail of party dress’ trying to make it the way I remembered my Mom made it almost 30 years ago. Anyway, her gravy was always more a thin saucy gravy with more visible pieces of celery, carrot, meat and BOILED EGG. Have you ever seen this recipe. My Dad had to teach her to cook when they married (her job had been washing dishes). Help! Everyone liked what I made but I don’t remember what I did and I’m on gravy duty again this year.

Jerry on November 18, 2011 at 9:19 am
i’ve never heard of that variation, but I think this looks like what you were asking about Basic Old-Fashioned Giblet Gravy. Good Luck!
Reply
Kait on November 24, 2011 at 5:22 am
Paula Dean has a giblet gravy recipe with hard boiled egg.
Reply

Mary Ellen on November 24, 2011 at 7:42 pm

I liked the gravy recipe since it utilized the giblets in a simple recipe. I used flour with butter instead of cornstarch simply because I like it better. It had a lighter texture than past gravies I’ve made which was also preferable!