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.
Turkey Giblet Gravy Recipe
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
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!
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!
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.
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!
Paula Dean has a giblet gravy recipe with hard boiled egg.
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!