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.
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.
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.