An old fashioned Southern Giblet Gravy Recipe that's perfect as a Thanksgiving gravy for your turkey or just because you're craving some down-home comfort food.
As I already mentioned, yes, it's the perfect gravy for Thanksgiving and Christmas, but it's also great any time of year.
Like maybe you're craving some old fashioned southern comfort food and this giblet gravy served over some creamy mashed potatoes won't disappoint!
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❤️ Why you'll love it
- It's easy to make and a great use of those extras found inside your turkey.
- This is the kind of recipe that grandmas make.
- You can make it directly in the roasting pan too using the pan drippings from roasting the turkey.
🧅 Ingredients
- Turkey Neck and Giblets (liver, gizzards)
- Chicken Broth (or turkey broth)
- Yellow Onion
- Carrots
- Celery
- All Purpose Flour
- Butter
- Bay Leaf
- Poultry Seasoning
- Salt and Black Pepper (to taste)
See recipe card at the bottom of this post for quantities.
🥣 Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: In a medium saucepan add the turkey neck and giblets and cover with water. Simmer for 2 hours, covered.
- Step 2: Remove the meat from the pot and set aside. Reserve the giblet broth to use later.
- Step 3: Add the butter, chopped onions, carrots and celery to a large skillet and cook for 5 minutes (or until soft).
- Step 4: Add the flour and cook another 5 minutes.
- Step 5: Slow pour the chicken broth into the mixture stirring constantly.
- Step 6: Add the seasonings and bay leaf and cook for 15 minutes over medium-high heat.
- Step 7: Chop the meat (from the neck bone) and add to the pan, cook for another 5 minutes.
- Step 8: Discard the bay leaf and thin with some of the giblet broth if needed.
Hint: Another way to add great flavor is to use the drippings from your roasted turkey in place of some of the broth.
🔄 Substitutions and Variations
- Thyme - if you don't have poultry seasoning. There is a lot of thyme in it though.
- Rosemary - or your favorite fresh herbs.
- Hard-boiled Eggs - a chopped hard boiled egg is often added.
- Garlic - for some added flavor.
- Heavy Cream - can be used to thicken, if needed. The roux is usually enough though (flour and butter).
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🔌 Equipment
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I use a medium sized saucepan to cook down the turkey neck and giblets first. I also use a large 12" skillet to make the final gravy.
You could cook the giblet gravy right there in the roasting pan though. I know a lot of people that do this.
📘 More Turkey Recipes
🧊 Storage
Once the southern giblet gravy has cooled completely, store in an airtight container in the refrigerator, for up to 4 days.
It can be frozen too, store in a freezer safe container for up to 3 months.
💡 Tips
Expert Tip: Prepare the first step (making the giblet broth) the day before you need it. It makes it much easier on your cooking day if you don't have to do that step... plus it helps the flavors marry better.
👩🍳 FAQs
This is a southern favorite during the holidays. Using the neck and other little parts that are usually in a bag in the cavity of the turkey, a delicious comforting gravy can be made.
I like to cook them for 2 hours. It helps create that really delicious broth that you can use (in place of the chicken broth) or just to thin it out.
You can use them all, sometimes people find the liver to impart a bitterness though when boiled, so this can be left out.
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Southern Giblet Gravy Recipe
Video
Equipment
Ingredients
- 1 Turkey Neck & Giblets
- 5 Cups Chicken Broth or turkey broth
- 1 Cup Yellow Onions, finely diced
- ½ Cup Carrots, finely diced
- ½ Cup Celery, finely diced
- ¼ Cup Butter
- ¼ Cup All Purpose Flour
- 1 ea Bay Leaf
- ½ teaspoon Poultry Seasoning
Instructions
- Add the turkey neck and giblets to a pot and cover with water (about 4 cups water). Bring to a boil, then simmer for 2 hours.
- Remove the meat from the pot and put aside. Keep the broth for use later.
- Add butter to a large skillet and cook the onions, celery and carrots until soft, about 5 minutes.
- Add the flour and cook another 5 minutes.
- Slowly pour in the chicken broth, stirring constantly.
- Add the seasonings and cook over medium-high heat for 15 minutes.
- Remove all the meat from the neck and chop into small pieces. Add to the gravy and stir, cooking for 5 more minutes.
- Remove the bay leaf.
- Thin with the giblet broth if you like your gravy to be thinner.
Nutrition
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