Giblet Gravy recipe

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Ingredients

1 turkey neck and giblets
6 cups chicken broth
2 large white onions, sliced
1 cup sliced carrots
1 cup dry white wine
½ cup celery leaves
6 cloves garlic, peeled
1 bay leaf
½ cup turkey drippings, or to taste
¾ cup all-purpose flour
6 tablespoons butter, softened
salt and ground black pepper to taste

Nutrition Info

180.1 calories
carbohydrate: 8.4 g
cholesterol: 64.3 mg
fat: 12.9 g
fiber: 0.8 g
protein: 4.7 g
saturatedFat: 5.2 g
servingSize: -
sodium: 496.7 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut turkey neck in half. Set liver aside.

  2. Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.

  3. Mix flour and butter together to form a thick paste.

  4. Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

Recipe Yield

16 servings

Recipe Note

My mother has made this old-fashioned giblet gravy every Thanksgiving for as long as I can remember! It is delicious with turkey and mashed potatoes. Start making this while the turkey is cooking since it requires about two hours of simmering.

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