Turkey Giblet Gravy

Turkey Giblet Gravy

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Bryn Audrey 0

"Yummy turkey gravy we serve at Thanksgiving."
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1 h 30 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 80 mg
  • 3%

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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  1. Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
  2. Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.


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This recipe is easy and delicious. I usually leave out the hard boiled egg however.

my granda made this delicious gravy several times only difference is that she only used the whites of the egg after they were bolied..

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