Giblet Gravy Recipe

You know that little bag that comes stuffed inside a turkey? It’s easy to throw it away when prepping your favorite Thanksgiving turkey recipes. But the contents of that bag (the giblets) are meaty and rich, lending incredible flavor and texture to this turkey giblet gravy recipe. Making giblet gravy is strikingly similar to regular gravy—and using it is just as easy. Use it to smother turkey stuffing casserole or add richness to boneless skinless turkey breast.

What are giblets?

Giblets refer to the little bundle of edible organs stuffed inside a poultry cavity. You’ll find them in most store-bought turkeys and chickens, and they’re sometimes included with smaller birds like Cornish game hens. A typical packet contains the gizzards, heart, liver, kidneys and neck. Each piece brings a unique flavor, but giblets generally have a rich taste reminiscent of dark meat poultry.

You can make giblet gravy with the entire bundle, but we recommend saving the liver and neck for another recipe. The liver has a mineral-rich flavor that can make the gravy taste bitter, and it’s better suited for a dish like liver skillet supper. The neck benefits from longer simmering times, so reserve it for making homemade turkey stock.

Giblet Gravy Ingredients

• Turkey giblets: This gravy recipe uses gizzards, hearts and kidneys. If the bundle doesn’t include all three items, don’t worry! You can make giblet gravy with one or all of these organs.
• Chicken stock: Use store-bought or homemade chicken stock (or homemade turkey stock, like the one we use to create make-ahead turkey gravy). You can substitute chicken broth if it’s the only thing you have on hand, but gravy made with stock vs. broth will turn out thicker and richer.
• Hard-boiled eggs: Once you make southern-style giblet gravy with eggs, you may never want to make a gravy without them! The eggs add texture and richness. (Here’s our foolproof method for making perfect hard-boiled eggs.)
• All-purpose flour: Flour thickens the gravy and gives it a full-bodied consistency.

Directions

Step 1: Simmer

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In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring the mixture to a boil. Then, reduce the heat and simmer, uncovered, for five to six minutes.

Editor’s Tip: If you want to make this giblet gravy recipe with turkey drippings, follow the instructions in our turkey gravy recipe for degreasing the drippings.

Step 2: Finely chop

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Remove the saucepan from the heat. Strain the giblets, and return the cooking juices to the pan. Set aside 2 tablespoons of the juices.

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Finely chop the giblets, and add them and the eggs to the pan.

Step 3: Thicken the gravy

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In a small bowl, combine the flour and reserved cooking juices. Gradually stir the mixture into the pan. Bring it to a boil over medium heat.

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Cook and stir until thickened, two to three minutes.

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Editor’s Tip: We recommend using a whisk to incorporate the flour into the gravy. A whisk helps remove any lumps of flour from the liquid portion of the gravy.

Recipe Variations

• Make gluten-free giblet gravy: To make this recipe gluten-free, skip the all-purpose flour and use gluten-free flour mix, cornstarch or arrowroot. Cornstarch and arrowroot are more powerful thickeners than flour, so you’ll only need 1 tablespoon to thicken the gravy. You’ll also want to check the ingredients list on store-bought chicken stock, as some brands are made with gluten-containing ingredients like yeast extract.
• Add vegetables: Simmer finely chopped onions, carrots and celery alongside the giblets to add depth to the gravy.
• Make it creamy: Stir in half-and-half or heavy cream just before serving to give the gravy a creamy consistency and silken texture.
• Finish with herbs: Garnish the gravy with chopped chives, sage or rosemary.

Can you make giblet gravy ahead of time?

This giblet gravy recipe comes together so quickly that there’s really no need to make it ahead of time. However, if you must prepare ahead, you can make half of the recipe in advance. Simmer the giblets in the chicken stock, then strain and chop the giblets as directed. Add the chopped meat and eggs to the cooking juices. Refrigerate, covered, overnight. The next day, warm the mixture on the stovetop, then thicken the gravy as directed.

How to Store Giblet Gravy

Store giblet gravy in an airtight container in the refrigerator for up to three days. Reheat the gravy in the microwave or a saucepan over low heat. You can also use this gravy to make leftover turkey gravy recipes.

Can you freeze giblet gravy?

We don’t recommend freezing this giblet gravy recipe because hard-boiled eggs don’t freeze well. The whites become tough in the freezer and can release water when thawed.

Giblet Gravy Tips

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Is giblet gravy better with flour or cornstarch?

You can make giblet gravy with flour or cornstarch, and either ingredient works as a way to thicken gravy. Use whichever thickener you’re more comfortable with. Keep in mind that flour-thickened gravy tends to reheat more evenly, so it may be a better choice if you plan to have leftovers.

Can you create turkey giblet gravy with a smooth consistency?

Our turkey giblet gravy recipe has a chunky consistency because of the chopped giblets and eggs, but the gravy can be pureed to create a smoother texture. An immersion blender is the quickest, most effective method, but you can transfer the gravy (in batches, if needed) to a food processor or blender. Whether you puree it or not, it’s important to whisk out lumps of thickener.

How do you serve turkey giblet gravy?

Turkey giblet gravy is a natural fit for a Thanksgiving meal, and the thick, savory gravy tastes fantastic over sliced roast turkey, stuffing or creamy make-ahead mashed potatoes. Of course, you don’t have to wait for Thanksgiving to make this recipe! Serve giblet gravy with country-fried steaks for dinner or ladle it over buttermilk biscuits to create a filling breakfast.