Giblet Gravy I

Giblet Gravy I

57
Mary48 0

"My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey."
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Ingredients

servings 69 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 3.1g
  • < 1%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
  2. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
  3. Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

Reviews

57
  1. 64 Ratings

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Most helpful positive review

Just a helpful hint. Instead of cornstarch, try melting 1-2 sticks of margarine in a pan, and gradually add flour till you reach your preferred thickness. Then just add to the broth. This will w...

Most helpful critical review

This recipe was chunkier than the giblet gravy I'm used to. Next time I would not cut up the meat and add it back, and I would not add the egg yolks, only the whites. We had to add extra corn...

Just a helpful hint. Instead of cornstarch, try melting 1-2 sticks of margarine in a pan, and gradually add flour till you reach your preferred thickness. Then just add to the broth. This will w...

Phenomenal! This had an intense and wonderful flavor, even BEFORE I added the drippings from the turkey. And once I added those (from an applewood-smoked turkey cooked in a water smoker, with a ...

Very Good! I recently made a turkey - something that I almost never cook - and decided to make giblet gravy to go with it. I am a package gravy gal and have never made gravy from scratch - I d...

Thanks for posting this old fashioned recipe. My grandmother, who passed away two years ago, made giblet gravy when I was growing up and I wanted to do the same for my family but couldn't loca...

This recipe was chunkier than the giblet gravy I'm used to. Next time I would not cut up the meat and add it back, and I would not add the egg yolks, only the whites. We had to add extra corn...

For some reason, when we saw that eggs were an ingredient in this gravy, it actually sounded pretty good. So, we weren't surprised that we liked it. We were surprised at how much we liked the ...

Try as I might - this turned out so very runny. It would not thicken up based on the 2 TBS of cornstarch. I had to add 2 more to get a gravy texture. I always use egg in my gravy but this loo...

Not so bad for my first turkey gravy. I didnt have chikn broth, so I sub'd dry chicken boullion powder. Problem was, I made this too late so I had to rush it on high heat. This hardened the g...

This gravy recipe needs more cornstarch added, especially if you don't like your gravy to end up like liquid soup on your taters. Other then that it is a great recipe!