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Giblet Gravy
Giblet Gravy
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Prep Time:
15 minutes
Total Time:
2 hours 20 minutes
Unlock the secret to a rich and savory turkey gravy using the turkey giblets found inside the cavity of the bird. Cook the giblets with celery, onions, and kitchen staples to create a luscious broth, then combine with drippings and flour for a delicious gravy. Perfect for drizzling over turkey, mashed potatoes, biscuits, or turkey sandwiches - your family will adore this flavorful dish!
Ingredients:
  • Turkey giblets (from whole turkey, thawed if frozen)
  • 2 medium stalks celery, sliced (1 cup)
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • Drippings from roasted turkey
  • About 1/4 cup Progresso™ chicken broth (from 32-oz carton), if needed
  • 1/4 cup Gold Medal™ all-purpose flour
  • Salt and pepper to taste
Instructions:
  • In a 2-quart saucepan, place giblets (except liver) and cover with water. Add celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then simmer covered on low for 1 to 2 hours until giblets are tender. Add liver for the last 15 minutes of cooking.
  • Strain the giblet mixture, keeping the broth and giblets. Remove and discard the celery and onion.
  • Remove the turkey from the roasting pan, saving 1/2 cup of drippings (mixture of turkey juices and fat). Pour the rest of the drippings into a 2-cup measuring cup and top up with giblet and chicken broth to make 2 cups; set aside.
  • Heat 1/2 cup reserved drippings in roasting pan or a 12-inch skillet. Stir in flour and cook over low heat, stirring constantly, until smooth and browned. Scrape up brown bits in the pan. Gradually pour in 2 cups of broth mixture and continue stirring until mixture boils and thickens. Optionally chop the meat and giblets from the neck and add to the gravy. Season with salt and pepper to taste.

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