Print

Giblet Gravy

Giblet gravy with chopped egg spooned over cornbread dressing
Print Recipe

Turkey neck, gizzard, heart and liver simmered into a savory broth, then folded into a peppery brown roux gravy with the chopped giblets and hard-boiled egg. A hearty Southern classic for turkey and cornbread dressing.

Ingredients

Scale

For the Giblet Broth

  • neck, gizzard and heart from 1 turkey, patted dry
  • turkey liver (optional)
  • 4 cups low-sodium chicken or turkey broth
  • 2 cups water
  • 1 small yellow onion, halved
  • 1 celery stalk, cut in thirds
  • 1 bay leaf
  • 1/2 tsp black peppercorns

For the Gravy

  • 5 tbsp turkey fat or unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups hot giblet broth
  • 1/2 tsp rubbed sage
  • 1/2 tsp black pepper
  • kosher salt to taste

To Finish

  • about 1 cup finely chopped cooked giblets and neck meat
  • 2 hard-boiled eggs, chopped
  • 1/4 cup skimmed turkey pan drippings (optional)

Instructions

  1. Combine the neck, gizzard and heart with the broth, water, onion, celery, bay leaf and peppercorns in a medium saucepan. Bring to a boil, skim the foam and simmer partly covered for 45 minutes.
  2. Add the liver, if using, and simmer 15 minutes more, until all the giblets are tender and cooked to 165°F (74°C).
  3. Meanwhile, cover the eggs with cold water, bring to a boil, cover, remove from the heat and let stand 12 minutes. Cool in ice water, peel and chop.
  4. Strain the broth (about 4 cups; top up with water if needed). Pick the neck meat and finely chop it with the gizzard, heart and liver.
  5. Heat the fat or butter in a large skillet over medium heat, whisk in the flour and cook 4 to 5 minutes, whisking constantly, until medium brown.
  6. Gradually whisk in the hot broth, add the sage and pepper, and simmer 8 to 10 minutes until thick enough to coat a spoon.
  7. Stir in the chopped giblets, eggs and drippings, if using, simmer 3 minutes, season with salt and serve hot.

Notes

Makes about 5 cups (20 servings of 1/4 cup). Refrigerate for up to 2 days or freeze for 2 to 3 months, ideally before adding the egg. Reheat, stirring, until it comes to a boil.

Nutrition

Keywords: giblet gravy, southern giblet gravy, giblet gravy with egg, turkey giblet gravy, old fashioned giblet gravy, giblet gravy recipe, thanksgiving gravy, homemade turkey gravy, gravy for cornbread dressing, southern thanksgiving recipes

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