Recipe for Giblet Gravy - From Deep in the Heart of Texas - Christopher Lee for Platter Talk (2024)

Knowing how to make giblet gravy will magically turn an ordinary dinner into a special one. One of our most popular Thanksgiving recipes and Christmas recipes, you’ll want to make this old-fashioned giblet gravy this holiday season.

Our good friend from Texas grew up eating this and shows us how to make his Granny’s version of this southern-style gravy in just 25 minutes!

What is Giblet Gravy?

This recipe for giblet gravy is a classic Thanksgiving side dish that uses regular gravy as a base. The transformation comes with the addition of giblet meat. Who would have guessed that little bag you find inside the cavities of store-bought chickens and turkeys could contain so much magic?

My late mom’s family recipe for turkey dressing includes giblets from the bird, and as a kid, it was added flavor that I never could fully appreciate.

Oh, how things can change over the years, including palates and taste preferences.

The beautiful thing about this easy gravy recipe is that you can make it using turkey or chicken giblets.

Ingredients for Giblet Gravy

Unless you use the store-bought stuff in a jar, all gravy starts with a roux. This is a combination of equal parts fat and flour. We’ve done an entire post about how to make a roux. It’s life-changing!

The other major ingredients for this giblet gravy include the broth (or stock if you are using that) and of course, the giblets.

Butter: Butter is always great for making gravy, but you can substitute some pan drippings for this purpose. The drippings will add even more flavor to this recipe!

Broth: If you can, make your own! It freezes well, and you can easily thaw and use it when the time comes. What’s the difference between stock and broth? We did a post on that for you as well!

Why it’s better to make your own broth (or stock):

1. It is easy (and economical) to make.
2. You will know what is in it and, even more important: What isn’t in it! (In addition to preservatives and artificial (chemical) flavors, the store-bought broth is famous for being loaded with salt!
3. Homemade broth and stock tastes thousands of times better than something from a box or a jar.

What are Giblets?

Giblets are the best parts of this old-fashioned gravy. If you’re buying a whole turkey from the store, they are often in a little pouch in the neck cavity. But what are they?

These little bits of chopped meat add so much flavor and can turn a good gravy into the best gravy for your Thanksgiving or Christmas dinner.

Giblets are specific organs of fowl, which usually include:

• Liver
• Heart
• Gizzard
• Neck

Some people call this turkey neck gravy, but you’re going to use all of those little pieces that are found in the separate bag that’s inside the cavity of your bird.

Each of these giblets adds a powerful flavor, including the turkey neck meat with its flavor-giving bone.

How to Make Giblet Gravy

Start this easy recipe with a roux. A roux is essential to any homemade gravy or sauce and many soups and stews.

If you’re new at this, our very own Chef Kat from Platter Talk shows you step-by-step instructions for how to make a roux.

1. Start to cook your roux with approximately equal parts of butter (or other fat) and flour.
2. Over medium heat, cook the roux to a medium-brown color using a medium saucepan.

Preparing the Broth

Like the rest of this recipe for giblet gravy, this part is super simple.

1. Add the broth to a large saucepan and season with:
2. Salt
3. Black Pepper
4. Sage

Bring the broth and seasoning to a boil and then use a ladle to gradually sir some of the broth into the roux.

Next, you’re going to gradually transfer some of the thinned-out roux, back into the saucepan of broth. Maintain the broth at a gentle boil while you slowly whisk the roux into the broth.

As the roux cooks, it will thicken, turn darker and become more flavorful.

Finally, add the small pieces of chopped giblets along with the chopped hard-boiled eggs. Your giblet gravy will thicken nicely and can be kept warm on the stove until you are ready to eat.

Aside from the giblets in this recipe for homemade gravy, there is another ingredient you may find surprising: sliced bits of hard-boiled egg.

Not everyone knows how to cook hard-boiled eggs, but once again, Chef Kat shows you how in the previous link.

This may sound unusual to some of you but try not to judge until you taste this classic southern recipe.

The eggs will grow on you, and by the end of the meal, you’ll wish you had tried this gravy recipe sooner.

This homemade giblet gravy is terrific for your favorite chicken or turkey recipes. Just use chicken giblets or turkey giblets, depending on what you make.

Variations and Substitutions

There are many ways to thicken gravy, but you can also add some flavorful ingredients to a roux.

• For a richer tasting and creamier texture, stir in a little pre-warmed cream or half-and-half at the end.
• If you don’t like hard-boiled eggs, you can leave them out.
• Saute a few chopped shallots or yellow onion in the butter when making the roux. This will make a nice savory gravy.
• Add a bay leaf, some fresh chopped sage, fresh thyme, and/or fresh rosemary at the end. About ½ teaspoon of each will do the trick. The dried variety in your spice cupboard will also work if you don’t have fresh herbs. Any of these is a wonderful addition to this classic recipe.

My Texas friends put this easy giblet gravy recipe together for me a few weeks ago while Scott was out of town. Watching them prepare this turkey giblet gravy recipe was only part of the fun.

The real joy, as is the case with any good meal shared between family and friends, was the conversation. Isn’t that what holiday dinners are all about?

Be sure and look at our Rich Roasted Turkey Gravy Recipe. Our kids ask for it by name!

Common Questions

• In the refrigerator, it will keep up to 3 days in an airtight container.
• If in the freezer, it will keep up to 3 months. Put it in a zip-lock bag, remove all the air, and label and date the bag.
• To reheat giblet gravy, warm it up in a saucepan on the stovetop. You may want to add a little water or broth when reheating.

Let us help you plan your Thanksgiving. Get your free holiday menu planning guide and cheat sheet to get a good idea of how much food you need for Thanksgiving dinner.

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Updated from the original date of publication from November 20, 2016