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Homemade Giblet Gravy

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About Giblet Gravy

I grew up with giblet gravy every thanksgiving, and I think many people did. This is a recipe a traditional old-fashioned Giblet gravy.

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  • 2 teaspoons Oil
  • 1 Onion, Chopped
  • 2 stalks Celery, Chopped
  • From turkey Giblets, and neck
  • 3 cups Chicken or turkey broth
  • 1 cup Turkey drippings, From pan
  • 1/4 cup All purpose flour
  • 1-2 Hard boil eggs, Chopped
  • 1/4 teaspoon Dried sage
  • 1/4 teaspoon Dried rosemary
  • 1/2 teaspoons Salt
  • 1/2 teaspoon Ground Black pepper
  • 1 Bay leaf


  1. In a medium saucepan, add 1 Tablespoon oil, onion, and celery, stirring occasionally. Cook on medium-high heat until browned, about 5 minutes. Remove from pan, and set aside.
  2. Add the remaining oil add the neck and giblets, and brown, turning occasionally. It takes about another 5 minutes.
  3. Stir in broth scrapping the bottom of the pan and getting up any brown bits.
  4. Stir in onions and bay leaf. Bring to a boil, reduce heat and let simmer for an hour.
  5. Strain giblets are keeping 1 cup of liquid and the goblets.
  6. Finely chopped giblets
  7. In the pan, add the liquid your saved, turkey drippings, sage, and thyme.
  8. In a bowl, whisk flour and 1/4 cup water. Whisk into the pan with the liquid and bring to a boil over med-high heat. I am constantly whisking.
  9. Reduce heat to medium-low, and cook, whisking until thickened, about 3 minutes.
  10. Stir in chopped giblets, eggs, salt, and pepper. Enjoy.

© 2022 Brenda

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