Giblet Gravy 101

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Giblet Gravy 101

By The Paula Deen Test Kitchen

There’s always one person in charge of the gravy during the holidays. At Paula’s house, it’s her Aunt Peggy. We asked Aunt Peggy to walk us through the steps for making this wonderful seasonal gravy. It’s so easy, you may become the gravy maker for your family!

Giblet Gravy

Ingredients:
Giblets from one turkey
1 egg
4 tablespoons rendered fat from roasted whole turkey (may substitute 4 tablespoons butter)
4 tablespoons flour
4 cups chicken or turkey stock
2 teaspoons poultry seasoning
Salt and pepper to taste

Directions:

Step 1: In a medium saucepan, place giblets and egg and cover with water. Simmer until giblets are cooked through. (Approximately 20-30 minutes)
Step 2: In a large saute pan, add rendered fat and flour.
Step 3: Cook this mixture (Roux) until bubbling and caramel in color.
Step 4: Whisk in chicken or turkey stock a cup at a time. Continue whisking until mixture begins to thicken. (If mixture becomes too thick, add more stock)
Step 5: Add poultry seasoning. Salt and pepper to taste. Peel the hard cooked egg and slice. Remove all meat from the giblets and loosely chop. Add egg and chopped giblets to seasoned thick gravy.

Step 6: Heat through and serve hot.

For added flavor and texture, Aunt Peggy likes to add a little prepared cornbread dressing to her gravy.

Makes: 4 cups
Prep Time: 5 minutes
Cook Time: 45 minutes
Difficulty: Easy


More Gravy Recipes to Sop Up:
Sawmill Gravy
Country Ham and Red Eye Gravy
Giblet Gravy
Chocolate Gravy and Biscuits
Pan Fried Quail with Grits and Onion Gravy
Country Fried Steak with Biscuits and Gravy

Gravy Articles and Videos:
How To: Making a Simple Roux/Country Sausage Gravy Video
12 Christmases, 7 Thanksgivings and 1 Really Good Giblet Gravy

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Leave a Comment

Reader Comments:

54321

this was the greatest american food on earth.i love me some fat. fat fat fat fat. gooooood fat. yum.

By owen clayton on December 10, 2012

54321

Love watching you cook,but was wondering have you ever heard of cheese grave and of so do you know how to make it my best friends mother use to make it on Sundays before church and she has since passed.Hope y'all have Merry Christmas and hope to hear a reply

By Melissa Sims on November 17, 2012

54321

I have always made this recipe since 1952

By Pat Graham on November 07, 2012

54321

I make that very same gravy. My sister is the only one who puts cornbread in it.

By Denise on November 07, 2012

54321

We add a little heavy cream and a few spoons of the dressing to our giblet gravy

By Kelli on November 07, 2012

54321

Dear Paula, This is my first year cooking Christmas dinner for my family. I am going to use your southern cornbread stuffing and giblet gravy recipes. Thank You, and Merry Christmas Ann Fitzgerald

By Anonymous on December 20, 2011

54321

Was going to look this up so I could make some for Thanksgiving you beat me too it Thanks a bunch. Love ya Paula.

By Laverne T. Arns on November 22, 2011

54321

My grandmother made this every year at Thanskgiving except hers was a bit runnier. It poured over the dressing very well. I will have to try the thicker version this year and see if it is as good. Glad to see that we're not alone in our love of giblet gravy!!!

By Amanda Davis on November 22, 2011

54321

My Mom always made this gravy but, she also put in a can of cream of mushroom soup. It's delicious!!!!

By Audrey Brown on November 22, 2011

54321

this is the greatest gravy and why?? My Grandmother made this gravey all the time giblet gravey just in time for thanksfiving!!

By terri silverman on September 03, 2011

54321

MMM!! Thanks Paula! God's Blessings! Merry Christmas!

By DonnaRae Peterson on December 22, 2010

54321

I learned to make this gravy recipe form my mother in law 45 years ago and it is the best.

By Char Barr on December 22, 2010

54321

Charlotte I make candied sweet potatos and love this recipe but it is mostly done by taste not measurement. I have used baked yams and large canned yams for this same recipe. add yams to oven/microwave bowl add 1 stick of margarine,dash of salt,1/2 cup of white sugar, and 1/2 cup of brown sugar,1/2 tsp of cinnamon,1/2 tsp of pumpkin pie spice,dash of ground cloves,dash of ginger and nutmeg, and then i add 1/3 cup of pancake syrup. all of these can be adjusted to your taste. then i microwave about 4 minutes stirring in between. some put in oven with marshmellows and brown. hope you like this recipe, my family does.

By Dana Young on December 22, 2010

54321

I make my giblet gravy the same way except I put 3 boiled eggs in mine.It's my Mom's recipe.yumyum

By Betty on December 22, 2010

54321

Have to tell you a funny story about my giblet gravy. I didn't like to put the giblets in my gravy and would make it just using the broth. Mama would always fuss at me about it. So I finally started adding a can of cream of mushroom soup and she thought the little pieces of mushrooms were chopped giblets. And she loved it! Never did tell her any different. When I get to Heaven, Mama and I are going to have a good laugh about it! Merry Christmas!

By Mona Hickey on December 22, 2010

54321

Hey Paula, I am on my way done to Savannah and boy am I going to vist your place to eat and eat and eat! You know, I think I'm going to stay and retire, and you can be my best friend smile I am serious girl, we're just 3 months in age difference and I love to cook, so maybe this little northern gal can teach you a few things?????? Happy Holidays to you and all your family Pam Henderson

By Pam Henderson on December 22, 2010

54321

Paula, My mama use to make this gravy too, but I never learned how until I married & I've tried it with the egg & giblets, but my family will not eat it with them in it! I'll eat it with or without! So I just buy the gravy in the jar & add just a little of the turkey broth to it! My family likes it better! First time I made this after My oldest daughter got married, my son-in-law just gagged when I told him what was in it! LOL! AND he's a southern red-neck-boy too! LOL! I got a real easy Chocolate pie recipe if anyone wants it! They can contact me on Facebook to get it! Just request to be friends & I'll send it to anyone who wants it! Just type in my full name to find me on Facebook! I've got lots of your recipe books too Paula! love them & use them a lot too! Have a Merry Christmas!

By Vivian Janette Miller on December 22, 2010

54321

My Mom Taught me this recipe 40 years ago. YMMM! Brings back memories!There is something about making homemade gravy!

By Kathleen J. Geaghan on December 22, 2010

Seawright Household:  I copied and pasted into word doc.  This solves the “unnecessary” stuff!  Hope this helps!

By Karenelam on November 27, 2010

I have the chocolate pie recipe that my Grandmother made, if you’re interested. I have made it for 50 years

By Bea Sandridge on November 26, 2010

Can you please add to your recipes a “printer friendly version”?
As it is, too much unnecessary “stuff” has to
print along with “the good stuff”.

By Seawright Household on November 25, 2010

I just want to know how you pronouce Giblet . . . Giblet with g sound or j sound?  We say G as in Go, but I have southern roots (about5 generations ago).  Most folks here in north Missouri say it with J as in just.  Just curious!

By Karenelam on November 24, 2010

Hi Paula!

Having a friend from Texas here this Thanksgiving in sunny Palm Springs, CA. Want to cook him a southern meal, just like you do.  Thanks for your cornbread stuffing recipe. Going to try the giblet gravy as well. Best to you and your family.

By Tom on November 22, 2010

Dear Paula !! My family loves gibblet gravy !!

By Garnetta VanMeter on November 20, 2010

My Mama taught me to make giblet gravy i add the egg plus the heart and liver and a little chopped turkey !! My family lives it !!

By Garnetta VanMeter on November 20, 2010

I am from Pinson Tenn. and my mother made this giblet gravy all of my life (with chopped up egg) I love it.She also made her dressing with a young hen and cornbread, my mom passed aways in 2002. I have all her recipes but some are hard to follow because she wasn’t much of a recipe writer.It took a couple of times on makeing the dressing to get it like hers. Now everyone in the family is trying to make it, but only mine turns out like hers. The only thing I haven’t been able to duplicate is her chocolate pie and candied yams.Does anyone know how to make Candied yams?? I haven’t found anyone yet that knows how.

By Charlotte Potter on November 18, 2010

I make giblet gravey the same way as Aunt Peggy except I finely chop the egg & giblets. My gravey is not as thick as I don’t use that much flour..the egg is because “that’s the way Grandma did it"the egg makes it pretty and it’s not discusting - try it, Patti!

By sandra vetra on November 17, 2010

My momma taught me to make giblet gravy the exact same way. It always turns out great.

By Peggy Hayward on November 17, 2010

I make this every year but i leave out the egg…looks terrible with the egg, but if i don’t have turkey giblets i will use chicken gizzards.
I usually use all the drippings from my turkey, gives it a much richer taste than adding too much chicken broth and i use a splash of Half and Half…Yum!!!

By Diane B on November 16, 2010

This is a great recipe but I have for many years added my own twist to my own gravy. Instead of adding the dressing I add the same seasonings that I put in my stuffing to the home made stock and baste my turkey with the stock and use the rest of the stock and some of the drippings from the turkey in my gravy.  It turns out very rich and hearty and leftover gravy is great in casseroles or turkey stew.

By Leslie Starr on November 16, 2010

Dear Paula,This is just a little funny that will make you laugh.
    I am the official gravy maker in our family,no matter if the dinner is at my house or one of the other children.
  I was fixing the gravy and my grandson is standing and watching and happen to say’grandma how do you make that gravy that makes it so good,and my remark without thinking or blinking an
eye I said oh honey I can’t tell you that is a family secret,and my grandson without blinking an eye says"grandma,I am family”.so we all got a big laugh out of that.

By Annie Kazee on November 16, 2010

I’m glad I’m not the only one who uses egg in my giblet gravy.  We have some who like it and some who won’t even try it.  So, I get to make 2 batches just to keep everyone happy.

By Claudette Kleckner on November 16, 2010

Paula, I grew up in South Carolina, and I never saw giblet gravy without sliced egg in it until I left the south. My California husband was shocked the first time I made Thanksgiving dinner for him and he saw it.  Judging from some of these remarks, I’m guessing that the egg is a southern thing.  Y’all shouldn’t knock it until you’ve tried it! You may be pleasantly surprised!

By Fan on November 16, 2010

I always “doctor up” a family size can of cream of chicken soup using the giblets and turkey drippings, including the boiled egg.  (As far as the egg’s purpose in the gravy, I think it’s mostly just for looks although it tastes just as good as the rest of the ingredients.)  My recipe is always yummy, but this year I plan to try Aunt Peggy’s recipe.  Can’t wait—I’m sure we’ll all enjoy!

By Joan Rhoden on November 13, 2010

My Grandmother taught me to make giblet gravey this very same way. The egg does give it a richer flavor and the added dressing makes the gravey!!!

By Carol on November 13, 2010

Hard boiled egg in gravy? Sorry, but that’s disgusting.

By Patti on November 12, 2010

Hi Paula, I enjoy receiving your recipes. I checked out your Turkey Giblet Gravy and I make it the same except I put chicken livers(chopped) in mine. Just a few. That’s the way I learned from my mother and my grandmother.
Thanks, Cindy

By Cindy Souther on November 11, 2010

HI PAULA,
I’M SO GLAD THAT I JOINED YOUR CLUB & RECEIVING ALL YOUR RECIPES.  TODAY I RECEIVED YOUR TURKEY GIBLET GRAVY & I MAKE IT THE SAME WAY YOU DO EXCEPT I DON’T ADD THE EGG IN IT. WHAT IS THE EGG SUPPOSE TO DO TO THE GRAVY? WHAT IS THE PURPOSE OF ADDING THE EGG?  DO YOU HAVE A COOKBOOK?
THANKS!!!
MARLENE

By MARLENE STICKFORT on November 10, 2010

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