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Giblet Gravy

Giblet Gravy
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Classic Giblet Gravy is a rich and savory sauce made from turkey or chicken giblets, enhanced with aromatic herbs and a smooth roux base. This comforting and traditional gravy adds depth and warmth to holiday meals, pairing perfectly with mashed potatoes, stuffing, and roasted poultry. Easy to prepare with simple ingredients, it delivers a flavorful sauce that brings nostalgia and festive cheer to your table.

Ingredients

Giblets

  • Turkey or chicken giblets (heart, liver, gizzard, and neck) – 1 set (about 8 oz)

Base

  • Butter – 4 tablespoons
  • All-purpose flour – 1/4 cup

Vegetables and Aromatics

  • Onion, chopped – 1 medium
  • Celery stalk, chopped – 1
  • Fresh herbs (sage, thyme, or bay leaf) – 2-3 sprigs or 1 bay leaf

Liquids

  • Chicken broth or stock – 4 cups

Seasoning

  • Salt – to taste
  • Black pepper – to taste

Instructions

  1. Prepare and Clean the Giblets: Thoroughly rinse the giblets under cold water to remove any residue. Chop the heart, liver, and gizzard into small pieces to ensure even cooking and maximum flavor extraction.
  2. Simmer the Giblets with Aromatics: Place the giblets along with chopped onion, celery, and fresh herbs in a small pot filled with chicken broth or water. Simmer gently for 45 minutes to an hour until the giblets are tender and the broth gains a rich, savory taste.
  3. Make the Roux: In a separate pan, melt butter over medium heat. Gradually whisk in the all-purpose flour and continue stirring for 3-5 minutes to create a golden roux that will thicken the gravy evenly without a raw flour taste.
  4. Strain the Giblet Broth and Combine: Remove the cooked giblets from the pot and strain the broth to discard vegetables and herbs. Slowly pour the hot strained broth into the roux, whisking constantly until the mixture thickens into a smooth gravy.
  5. Chop the Giblets and Add Back: Finely chop the cooked giblets and stir them back into the gravy for a hearty texture and bursts of meaty flavor. Season to taste with salt and pepper.
  6. Final Simmer and Serve: Let the gravy simmer for another 5-10 minutes over low heat to fully marry the flavors. Serve hot alongside mashed potatoes, roasted turkey or chicken, stuffing, or roasted vegetables.

Notes

  • Use fresh giblets whenever possible for the best flavor and texture; avoid frozen giblets if you can.
  • Don’t skip making the roux, as it is essential for a smooth and velvety gravy texture.
  • Strain the broth carefully to remove any unwanted solids, ensuring a silky finish.
  • Season gradually and taste frequently to avoid over-salting.
  • Use warm broth when adding it to the roux to prevent lumps.

Nutrition

Keywords: giblet gravy, holiday gravy, turkey gravy, chicken gravy, giblets, classic gravy, savory sauce

Find it online: https://marycorner.com/giblet-gravy/