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Phenomenal gravy recipe! Pretty much stuck to the recipe exactly as written, and it came out absolutely perfect. It was a huge hit at our Thanksgiving table this year.
Perhaps this was due to my electric cooktop, which I’m not terribly fond of, but I did notice that once I added the giblet stock to the pan it took more like 7-8 minutes of stirring, rather than 2-3, before the gravy really started to thicken. I had the two burners on medium heat, but next time I might try cranking them up to medium high to see if that cuts the stirring time down a little.
I’m giving this a go here shortly. I’m going to omit the liver bc i can’t stand the taste of any kind of liver. I’ve been looking for thyme at every grocery store around here for 6mts probably and never can find it so I’ll also be omitting the thyme and bay leaf. i may add savory since I’m not going to be able to use those herbs. I’ll let you know how it goes
70 Y/O and all this time I thought the giblet was a body part.
Hey everyone! I really wanted to love this gravy. I’ve never made giblet gravy before, and was excited to give this recipe a try…. The final product is very gamey. Has anyone else experienced this and know a way to cut this flavor? Or does giblet gravy have a bit of a funk to it by nature? Thanks in advance!
Hi Moriah, if you include liver in the giblet gravy it will have a “gamier” taste, as the gamey taste is the taste of liver. If you want to cut out that flavor, just omit the liver the next time.
Very good! Just in time for Thanksgiving.
would it be too salty if I brined my turkey
I’ve found as long as you rinse your turkey well before roasting, the gravy is fine.
Very nice gravy, I will definitely use it again
Pefecto! I pureed it.
This was incredible and easy to make! Thank you!
it was so good
My mother made cornbread dressing using a pan of homemade cornbread plus 3 cups white bread, eggs, milk, celery, chicken plus turkey broth. To make her giblet gravy, she would cook the giblets in a small amount of liquid on the stove, let them cool then give a rough chop to everything. She would add approx 1 tbsp of the uncooked dressing to the giblet mixture plus one hardboiled egg and a little flour or cornstarch to thicken slightly. We loved this gravy over her dressing that was cooked in a cast iron pan.
I’ve never added more butter to my bird. The skin adds enough grease. If I need more gravy I’d use canned stock. Today on the chicken I poured a little olive oil, salt pepper, chef merito chicken seasoning, half a pack of fresh rosemary, dried sage and dried Italian seasoning. Cooked giblets in bacon fat, 1/4 red onion, 3 mushrooms,salt, pepper water. Added to drippings with flour. Added giblet meat. I liked it. I like hard boiled eggs but sometimes it’s too much hassle.
Cook it in bacon fat?!!?!! That’s an awesome idea! I would have never thought to save that for seasoning. Thanks for sharing
…but don’t ever boil the liver. Just sauté it in bacon fat, bird drippings or butter before adding it to the party.
As for the chopped eggs, one of my sisters-in-law wouldn’t eat it without them. Personally, I can take them or leave them. I don’t think they add all that much to the gravy.
So you brown the liver but do not add it to the slow boil ?
That’s correct, Robin. Livers can be very strong tasting. Boiling them can make the stock bitter. Gallbladders come to mind. Just sauté them until pink in the center and dice them before adding to the gravy.
My grandmother made her gravy much like this, but she added a couple of chopped boiled eggs. To me, that makes the gravy. RIP, Julia Gray.
Thanks for the suggestion Paula!
Best gravy recipe ever!! I’ve made it for Thanksgiving and it was a hit. People were asking for a recipe. I’ll be doing this again and again.
I made this tonight, and it was delicious! My bird was seasoned with paprika, salt, pepper, cayenne pepper and garlic powder, so my gravy came out spicy (especially with Dijon mustard), and ohh so good. Poured the gravy over everything- even my fried potatoes, much to hubby’s dismay (his food can’t touch, as a rule). Will be writing this down in my little cookbook to keep forever.
I learned to make giblet gravy from watching and oh yes, eating my Grandmother’s giblet gravy. Each year she would put on quite the spread for Thanksgiving and Christmas but when we walked through her door, the wonderful auroma of that gibet gravy caused immediate mouth watering. I made it for my own family and I’m still making it. I wouldn’t dare lay out a holiday spread without it. My grandmother cut the giblets and also hard boilded eggs. She started her base with bacon grease. She added celery,onios, green onions, and sweet peppers as well. The best! We all loved it and we still do.
I’m so happy you posted this. My daughter has celiacs and this will be a great way to make gravy for her. I’m thinking I could do it with chicken parts too:) Thanks!
Elise, thank you for this recipe. My boyfriend loves to mince the giblets etc. then saute them in a lot of butter and add them in the dressing. I begged him to let me make this gravy, and after a lot of back and forth, he finally let me! It was perhaps the best tasting gravy I think I have ever had! Everyone else agreed with me. (As I was reading some of the other comments however, I remembered that I forgot the mustard! I’ll just have to roast a chicken and make the gravy again!) Again, thank you for all of your recipes. (I made your moms roasted turkey and the honey thyme ham also! SSOOO GOOD!)
I made this, my first time cooking organ meats at all and one of my first times eating them too! It came out great, it was my favourite dish of the night and I was proud of my tiny culinary adventure. I even shared some with the dog, very special treat. I will be making this every year!