Old-Fashioned Giblet Gravy Recipe - The Spruce Eats

• Transform a bag of turkey or chicken giblets into rich, savory homemade gravy.
• Hard-boiled eggs lend classic Southern charm and creamy texture to this traditional recipe.
• This gravy enhances roasted meats, mashed potatoes, stuffing, or even next-day sandwiches.

Ever wondered what to do with the little bag of giblets that typically comes inside most turkeys or chickens? The best option is to make this giblet gravy, consisting of the heart, liver, gizzards, and neck meat. It requires a bit of effort, but most of it is hands-off time, allowing the ingredients to simmer into a rich, savory flavor.

Hard-Boiled Southern Comfort

This is a classic old-fashioned Southern-style giblet gravy made with the addition of hard-boiled eggs. If you prefer an egg-free gravy, feel free to omit them. Use this recipe to make a delicious gravy to accompany your chicken, Cornish game hens, or roasted turkey.

Giblets? Are you There?

Typically, when you buy a whole turkey or chicken, the giblets are in a bag nestled deep inside the bird's cavity. Defrost if necessary, remove the bag, and use as the recipe directs. Sometimes, there is more than one bag, so be sure to check the cavity carefully.

Depending on the manufacturer, the bird's packaging will indicate if the giblets are inside the bird. However, there are occasions when the giblets were removed and omitted from the packaging altogether. If you buy from a farmer, you're almost guaranteed to find the giblets inside the bird.

How to Use Giblet Gravy

Gravy made from giblets is great with roasted chicken, roasted turkey, and on top of mashed potatoes or classic stuffing at Thanksgiving. It's also delightful on sandwiches made with leftover turkey, stuffing, and cranberry sauce, or poured over biscuits. It even makes a fantastic dip for French fries.

Tips for Remarkable Giblet Gravy

Degrease—Put the turkey drippings in a gravy separator to eliminate the excess fat and prevent the gravy from becoming greasy.

Swap—If you don't have turkey drippings, use a good-quality turkey or chicken stock.

Make it creamier—Replace the milk with half-and-half, or stir in some heavy cream just before the gravy is done.

WHAT YOU'LL NEED TO MAKE THIS GIBLET GRAVY A Great Cutting Board A Sturdy Colander Two Medium Saucepans

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