Reviewed: Dec. 2, 2011

I omitted the giblets just because I know what they are.lol The gravy was still flavorful and delicious, and we ran out FAST, I would suggest doubling the recipe for more than 4ppl. GREAT recipe!

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Reviewer:

terrisjenay

Reviewed: Nov. 29, 2011

I made this and it was very good. However I would add more giblets as they ran out way too soon.

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Reviewer:

turquois03

Home Town: Reedley, California, USA

Living In: Cottage Grove, Oregon, USA

Reviewed: Nov. 26, 2011

My fiance had high expectations for giblet gravy this year for Thanksgiving because his mom always made "the best". I've never made giblet dressing before, so I tried this recipe with high hopes. I was not disappointed!!! My gravy didn't thicken up enough, so I threw in some cornstarch (mixed with a little water) and it thickened right up perfectly. Great, rich taste!!! This recipe is a keeper!

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Reviewer:

kristenmichele29

Reviewed: Nov. 24, 2011

Tasted great, but I had nowhere near 2.5 cups of turkey drippings (minus fat), so I added some water with chicken boullion.

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Reviewer:

DEBMCE4

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tacoma, Washington, USA

Reviewed: Nov. 23, 2011

I have NEVER made a giblet gravy before, but this was so easy and very good. This will definitely be a recipe I'll use for years to come.

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Reviewer:

CarlaB1211

Reviewed: Nov. 19, 2011

This was pretty tasty! I doubled the batch and added about tablespoon of dried rubbed sage. I was afraid the gravy would be too white, but it was not.

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Reviewer:

MrsFisher0729

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Sep. 9, 2011

This is a pretty good Giblet recipe!! My whole family liked it!

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Reviewer:

julien

Cooking Level: Expert

Reviewed: Apr. 4, 2011

Yummy! I wouldn't change a thing.

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Reviewer:

LeapnLizzie

Reviewed: Jan. 10, 2011

I substituted about a cup of milk for part of the stock, because I like a creamy gravy. Worked perfectly, and reminded me of the gravy my grandmother always used to make.

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Reviewer:

Emily

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

Living In: La Habra, California, USA

Reviewed: Dec. 25, 2010

I used canned chicken stock instead of the turkey stock, though next year I'll make a batch of turkey stock before hand. Excellent Giblet Gravy! I'd cut back the ground black pepper by half though, 1/2 teaspoon was a little overpowering for my tastes, the sage was just right. Will make this again!

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