Did you know that the often-overlooked giblets from your thanksgiving turkey can be transformed into a rich, flavorful gravy that elevates your entire thanksgiving dinner experience? Are you tired of the same old gravy recipes, and looking for something that adds a depth of flavor that store-bought versions simply can’t match? This recipe will help you to create Giblet Gravy.
This Giblet Gravy recipe is more than just a condiment; it’s a tradition, a way to honor the entire bird and create a thanksgiving feast that’s both memorable and delicious. It’s surprising how many home cooks shy away from using giblets, often discarding them without realizing their potential. This recipe is here to change that, showing you how to coax out every last bit of flavor, transforming what might seem like kitchen scraps into a culinary masterpiece. The key to an amazing gravy relies on the slow cooking, to bring out the full flavor.
This family-friendly recipe is incredibly easy for anyone to follow. It’s perfect whether you’re a seasoned chef or new at thanksgiving food preparation. Not only does it add a layer of richness to your meal, but it also engages with the ethos of minimizing food waste – a win-win for both your taste buds and your sense of responsibility. Plus, the satisfying aroma that fills your kitchen as the gravy simmers is an appetizer in itself, setting the stage for a delightful thanksgiving spread.
This recipe isn’t just about creating a tasty gravy; it’s about creating a memory. It’s about gathering around the table with loved ones, sharing stories, and savoring the flavors of thanksgiving. So, roll up your sleeves, grab those giblets, and let’s make some truly unforgettable Giblet Gravy together!
Why You’ll Love This Giblet Gravy
- Unmatched Flavor: It has a depth and richness that no store-bought gravy can match. It’s a flavor explosion that complements your turkey perfectly.
- Easy to Make: Even if you’re a beginner, this recipe is straightforward and simple to follow.
- Zero Waste: Using the giblets reduces food waste and respects the ingredients.
- Family Tradition: It’s a classic recipe that makes thanksgiving dinner ideas and brings warmth to your table.
- Crowd-Pleaser: The depth of flavour makes it perfect for thanksgiving entertaining ideas.
- Versatile: Elevate your menu for various meals in addition to thanksgiving meal ideas.
Ingredients for Giblet Gravy
- Giblets from one turkey (neck, gizzard, heart, liver)
- 4 cups chicken or turkey broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free blend)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 cup dry sherry or white wine (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Substitutions:
- For gluten-free, use a gluten-free all-purpose flour blend or cornstarch.
- If you don’t have sherry or white wine, you can skip it or use a splash of apple cider vinegar for acidity.
- Vegetarian? Try a mushroom-based gravy with vegetable broth for a similar savory flavor, for vegan thanksgiving.
How to Make Giblet Gravy
Step-by-Step Instructions
Prepare the Giblets: Rinse the turkey giblets under cold water. Place them in a medium saucepan along with the turkey neck. Cover with 4 cups of chicken or turkey broth.
Simmer the Giblets: Bring the broth to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the giblets are very tender. Remove the giblets with a slotted spoon and set aside to cool slightly. Strain the broth and reserve 3 cups. Discard the turkey neck.
Chop Giblets: Once the giblets are cool enough to handle, finely chop them. Remove any tough connective tissue. Set aside.
Sauté Aromatics: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, thyme, and sage. Cook for another minute until fragrant.
Make the Roux: Sprinkle the flour over the sautéed onion and garlic. Cook, stirring constantly, for 1-2 minutes until the flour is lightly browned. This will help thicken the gravy and eliminate any raw flour taste.
Deglaze (Optional): If using, pour in the sherry or white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly.
Add Broth Slowly: Gradually whisk in the reserved strained broth, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. This will prevent lumps from forming.
Simmer the Gravy: Bring the gravy to a simmer, then reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally, until it has thickened to your desired consistency.
Add Chopped Giblets: Stir in the chopped giblets and heat through. Season with salt and pepper to taste.
Adjust Consistency: If the gravy is too thick, add a little more broth. If it’s too thin, simmer for a few more minutes to allow it to reduce.
Serve: Garnish with fresh parsley and serve hot alongside your turkey or other dishes.
Pro Tips & Variations
- Don’t Skip the Simmering: The long simmering time for the giblets is essential for tenderizing them and extracting maximum flavor.
- Strain the Broth: Straining the broth after simmering removes any bits of bone or cartilage, resulting in a smoother gravy.
- Adjust Seasoning: Taste the gravy frequently and adjust the seasoning as needed. Salt and pepper are key, but you can also add a pinch of cayenne pepper for a little heat.
- Richness boost with Butter: For an extra-rich flavor, stir in a tablespoon of butter or a splash of heavy cream at the end.
- Mushroom Infusion: Add sautéed mushrooms along with the onions for an earthy flavor.
- vegan thanksgiving recipes Use vegetable broth and sautéed mushrooms.
Serving Suggestions
This Giblet Gravy is a perfect complement to a wide variety of dishes, especially as part of your non traditional thanksgiving dinner! Here are a few ideas:
- Roast Turkey: The classic pairing! It’s the ultimate condiment for moistening and flavoring slices of thanksgiving turkey recipes.
- thanksgiving sides dishes Pile high with Giblet Gravy for a comforting and satisfying side.
- thanksgiving stuffing Drench your thanksgiving stuffing in gravy to keep it moist and flavorful, especially with turkey recipes thanksgiving.
Storage & Reheating
- Storage: Store leftover Giblet Gravy in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the gravy in a freezer-safe container for up to 2-3 months.
- Reheating: To reheat refrigerated gravy, pour it into a saucepan and heat over medium-low heat, stirring occasionally, until heated through. If the gravy is too thick, add a little broth to thin it out. For frozen gravy, thaw it in the refrigerator overnight before reheating.
FAQ about Giblet Gravy
- Can I make Giblet Gravy ahead of time?
- Yes! In fact, making it a day or two in advance can actually improve the flavor. Just store it properly in the refrigerator or freezer.
- What if I don’t have giblets?
- You can often purchase giblets separately from your butcher. Alternatively, you can make a gravy using bone-in chicken thighs or drumsticks for a similar flavor profile, focusing on getting the thanksgiving aesthetic perfect.
- Why is my gravy lumpy?
- Lumps usually form when the flour isn’t properly incorporated into the fat or when the broth is added too quickly. Make sure to whisk the flour and butter together thoroughly to form a smooth roux, and then gradually whisk in the broth, ensuring each addition is fully incorporated.
- Can I use different herbs?
- Absolutely! Feel free to experiment with different herbs to customize the flavor to your liking. Rosemary, marjoram, and bay leaf are all great options. This plays into thanksgiving recipes side dishes.
- What can I substitue for the sherry
- You can replace the sherry,with broth in equal parts.
Final Thoughts on Giblet Gravy
There you have it – a comforting, flavorful, and truly unforgettable Giblet Gravy recipe that’s sure to impress your family and friends this thanksgiving. By utilizing the often-overlooked giblets, you’re not only reducing food waste but also creating a gravy that’s packed with depth and richness. It elevates this side into something amazing, not just something added to the recipe for cost cutting. You can change your whole outlook on thanksgiving sides with this simple addition!
Now that you have this recipe in your back pocket, why not take it a step further? Pin this recipe to your thanksgiving menu ideas board on Pinterest to save it. Don’t be shy, leave a comment below sharing your own experiences making Giblet Gravy or any variations you tried. And be sure to subscribe to our newsletter for more delicious recipes, tips, and tricks to make your next thanksgiving meal a resounding success!
Giblet Gravy
Equipment
- Medium saucepan,
- Large skillet or saucepan
- Slotted spoon,
- – Whisk
Ingredients
Turkey Giblets
- 1 set giblets from one turkey (neck, gizzard, heart, liver)
- 4 cups chicken or turkey broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free blend) (use gluten-free blend for gluten-free option)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried sage
- 0.25 cup dry sherry or white wine (optional; can substitute with apple cider vinegar or skip)
- salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Rinse the turkey giblets under cold water. Place them in a medium saucepan along with the turkey neck. Cover with 4 cups of chicken or turkey broth.
- Bring the broth to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the giblets are very tender. Remove the giblets with a slotted spoon and set aside to cool slightly. Strain the broth and reserve 3 cups. Discard the turkey neck.
- Once the giblets are cool enough to handle, finely chop them. Remove any tough connective tissue and set aside.
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, thyme, and sage. Cook for another minute until fragrant.
- Sprinkle the flour over the sautéed onion and garlic. Cook, stirring constantly, for 1-2 minutes until the flour is lightly browned to help thicken the gravy and eliminate any raw flour taste.
- If using, pour in the sherry or white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly.
- Gradually whisk in the reserved strained broth, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more, to prevent lumps from forming.
- Bring the gravy to a simmer, reduce heat to low, and simmer for about 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
- Stir in the chopped giblets and heat through. Season with salt and pepper to taste.
- If the gravy is too thick, add more broth. If too thin, simmer a few more minutes. Garnish with fresh parsley and serve hot.
