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Giblet Gravy
Giblet Gravy
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Create a rich and savory giblet gravy using turkey or chicken neck, liver, heart, and gizzards.
Ingredients:
  • Giblets (neck, gizzard, heart, liver) from a turkey (or chicken)
  • 2 tablespoons butter
  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 5 cups water
  • Drippings from the turkey or chicken
  • 2-3 tablespoons flour (or 2-3 Tbsp of cornstarch, dissolved first into 1/4 cup of water)
  • Salt to taste
  • 1-2 teaspoons of mustard (yellow or Dijon)
Instructions:
  • In a 2-quart saucepan over medium-high heat, melt butter until hot. Add giblets and brown evenly on all sides.
  • Add the onion, celery, carrot to the skillet and sauté until the onions are translucent, about 3 to 5 minutes. Stir in the garlic and cook for an additional minute.
  • Combine bay leaf, thyme, and water in a pot. Bring it to a gentle simmer. Reduce heat, partially cover, and let it simmer for several hours while the turkey (or chicken) cooks.
  • Strain the rich, flavorful stock and finely mince the tender giblet meat: As the bird nears completion, carefully strain the giblets and stock through a fine mesh sieve into a bowl, reserving the stock. Remove the giblets from the sieve, then finely mince the giblet meat, including the tender neck meat if desired.
  • After the bird is done, transfer it to a cutting board to rest. Pour out most of the fat from the roasting pan, keeping about a tablespoon. Place the roasting pan over medium heat on two stovetop burners. Sprinkle in the flour or cornstarch, and whisk it into the drippings. Add the minced giblets and cook for a few minutes, stirring occasionally.
  • Combine the strained giblet stock with the pan drippings and minced giblets in the pan. Bring to a boil, stirring constantly until the gravy thickens in about 2 to 3 minutes. Adjust seasoning with 1 to 2 teaspoons of mustard and salt to taste. Serve as is or blend for a smoother texture. Enjoy and remember to share your feedback by rating and reviewing the recipe!

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