Description
This classic Giblet Gravy Recipe is a savory, comforting sauce made from turkey giblets simmered with aromatic vegetables and herbs, thickened into a rich gravy. Perfect for serving alongside roasted turkey or mashed potatoes, it brings deep, traditional flavors to your holiday table.
Ingredients
Scale
Giblet Stock
- Turkey giblets, including the neck
- 1 onion, quartered
- 1 carrot, halved
- 6 cloves garlic, smashed
- 3 sprigs sage
- 3 sprigs thyme
- 1 sprig rosemary
- 6 cups low-sodium chicken or turkey broth
Gravy
- 4 Tbsp. butter
- 4 Tbsp. all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Liver: Remove the liver from the giblets and chill it in the refrigerator until ready to use.
- Simmer Giblets and Aromatics: In a large saucepan over medium heat, combine the remaining giblets, the neck, onion, carrot, garlic cloves, sage, thyme, rosemary, and broth. Bring to a boil, then reduce the heat to low, cover, and let simmer very gently for 1 ½ hours to extract rich flavors.
- Add Liver and Continue Simmering: Add the chilled liver to the pot and simmer until cooked through, about 25 minutes more.
- Strain Stock and Chop Giblets: Strain the broth through a fine sieve, discarding the neck and vegetables. You should have about 2 ½ cups of rich stock. Finely chop the cooked giblets and set them aside.
- Make Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook the mixture, stirring constantly, until it bubbles and just begins to turn golden, about 2 to 3 minutes, forming a roux that will thicken the gravy.
- Incorporate Giblet Stock: Gradually whisk in ½ cup of the strained giblet stock at a time into the roux, making sure each addition is fully incorporated before adding more. This prevents lumps and creates a smooth gravy.
- Simmer and Season: Once all the stock has been incorporated, let the gravy simmer, stirring constantly and scraping the bottom of the pot to prevent sticking. Cook until thickened, about 5 minutes. Season with kosher salt and freshly ground black pepper to taste. Stir in the chopped giblets before serving to add texture and flavor.
Notes
- If you want a smoother gravy, you can puree the chopped giblets before adding them back to the gravy.
- Use low-sodium broth to better control the salt level in your gravy.
- The gravy can be made a day ahead and reheated gently on the stovetop, adding a little broth if it thickens too much.
- For a richer flavor, consider browning the giblets lightly before simmering with the broth.
- This gravy pairs perfectly with roasted turkey and mashed potatoes for a classic holiday meal.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 35mg
