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–+ servings
Easy Creamy Giblet Gravy Recipe For Thanksgiving
katya bou

Giblet Gravy

This Giblet Gravy recipe is a traditional, rich, and flavorful addition to your Thanksgiving feast, using the often overlooked turkey giblets to create a memorable and delicious gravy. Perfect for adding depth to your Thanksgiving turkey and sides while minimizing food waste.
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Prep Time 15 minutes
Cook Time 2 hours
Simmering Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 cups
Course: Gravy, Sauce
Cuisine: American, Thanksgiving
Calories: 180
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Medium saucepan,
  • Large skillet or saucepan
  • Slotted spoon,
  • - Whisk

Method
 

  1. 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.
  2. 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.
  3. Once the giblets are cool enough to handle, finely chop them. Remove any tough connective tissue and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Stir in the chopped giblets and heat through. Season with salt and pepper to taste.
  10. If the gravy is too thick, add more broth. If too thin, simmer a few more minutes. Garnish with fresh parsley and serve hot.

Nutrition

Calories: 180kcalCarbohydrates: 10gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 450IUVitamin C: 6mgCalcium: 20mgIron: 3.5mg

Notes

This recipe is perfect for minimizing food waste and adding a rich, traditional flavor to your Thanksgiving side dishes. For a gluten-free version, substitute the flour with a gluten-free blend or cornstarch. For a vegan alternative, try mushroom-based gravy with vegetable broth instead of giblets.
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