Giblet Gravy III

Here's a surefire recipe for gravy that calls for turkey giblets.


8 servings


turkey giblets (from whole turkey, thawed if frozen)
2 medium stalks celery, sliced (1 cup)
1 medium onion, sliced
1 teaspoon salt
1/4 teaspoon pepper
drippings from roasted turkey
about 1/4 cup chicken broth (from 32-ounce carton), if needed
1/4 cup all-purpose flour
salt and pepper to taste


In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.

Drain giblet mixture, reserving broth and giblets. Discard celery and onion.

After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.

Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 1 to 2 hours

Additional Information

Go ahead and make the giblet broth ahead of time. Drain as directed, then cover and refrigerate the giblets and broth separately.

Any leftover gravy is great to serve over biscuits or open-face turkey sandwiches.

Nutritional Information

1 Serving (1 Serving): Calories 70 (Calories from Fat 50), Total Fat 6 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 200 mg; Total Carbohydrate 3 g (Dietary Fiber 0 g, Sugars 0 g), Protein 4 g; Exchanges: 1/2 Lean Meat; 1 Fat; Carbohydrate Choices: 0

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