I make Giblet Gravy just like my mom did! Our version is a thickened broth full of tender chicken, giblets, and chopped hard-boiled eggs.
As I’m preparing my delicious Cornbread Dressing during the holiday season, my husband always asks, “Are you making Giblet Gravy?” Of course!
I don’t know why he asks this question! I make it every time I make cornbread dressing.
It’s a thing with him. He doesn’t eat dressing without the Giblet Gravy (and canned cranberry sauce). It’s a family tradition.
I’m going to tell on myself! The first time I made the entire Thanksgiving dinner all by myself, I forgot to take the giblets out of one end of the turkey.
Hey, I was in my mid 20’s at the time so that’s my excuse! No one bothered to tell me there were giblets inserted in both ends of the turkey. Thankfully, no one was the wiser!
As a child, I didn’t touch Giblet Gravy. When I grew up, I started pouring it over the cornbread dressing. It’s also good spooned over mashed potatoes and turkey.
Ingredients You’ll Need To Make Giblet Gravy
- Giblets from turkey
- chicken broth
- hard-boiled eggs
- additional water
What are Giblets?
Giblets are the heart, gizzard, liver, and neck of a chicken or turkey. I don’t use the heart when making giblet gravy. I just can’t. But feel free to use it too. A lot of people do.
Also, you can leave out the livers if you think they taste bitter. I prefer to use the livers in my giblet gravy.
You’ll find the giblets stuffed into the cavities of a turkey or chicken. Make sure to check both ends.
How To Make Giblet Gravy
Add the giblets from the turkey, salt, and pepper to a quart of water in a saucepan and boil gently for about an hour. I always discard the heart before adding the giblets. Meanwhile, hard-boil three eggs.
Easy Way To Boil Eggs
- To boil eggs, place the eggs in a saucepan and cover them with cool water (an inch above the eggs).
- Bring water to a boil over medium-high heat. Cover and remove from heat.
- Let sit for 18 minutes.
- Transfer eggs to a colander and run cool water over the eggs until they are cool enough to peel.
Let the giblets cool and chop them up fine, pulling as much meat from the neck bone as possible. Return the giblets to the pan, discarding the neck bone.
Add chicken broth (or drippings from the turkey) to the saucepan. Chop the eggs and add them to the broth.
Mix cornstarch with 1/2 cup of cold water. Add to the saucepan and stir until thickened. Add salt and pepper to taste.
Turn heat down to low, stirring occasionally, until time to serve.
Please note: We deep-fry our turkey so we don’t have pan drippings from the turkey to add to the broth.
Also, our version of giblet gravy is not brown gravy made with flour. It doesn’t contain milk, either. I thicken the broth with cornstarch.
You May Also Like These Recipes (check out my FREE Thanksgiving planner below)
- How to Deep-Fry a Turkey
- Mom’s Deep Fried Turkey Rub
- Free Thanksgiving Printable Planner
- Cubed Steak With Brown Gravy
- How To Roast A Turkey
- Giblets from turkey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups water
- 2 cups chicken broth
- 3 hard boiled eggs
- 2 Tablespoons cornstarch
- 1/2 cup water
- Add the giblets, salt, and pepper to a quart of water in a saucepan and boil gently (simmer) for about an hour. Meanwhile, hard boil three eggs.
- Let the giblets cool before chopping, pulling as much meat from the neck bone as possible. Return the giblets to the pan. Discard the neck bone.
- Add chicken broth (or drippings from the turkey) to the saucepan. Chop the eggs and add them to the broth.
- Mix cornstarch with water. Add to the saucepan and stir until thickened. Turn heat down to low, stirring occasionally, until time to serve.
Amount Per Serving Calories 88Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 149mgSodium 553mgCarbohydrates 2gFiber 0gSugar 0gProtein 10g