Giblet Gravy Recipe by Paula Deen

Level: Easy

Time: 40 MINUTES

2 ratings


  • 3 tablespoons cornstarch
  • 2 heaping tablespoons cornbread stuffing mix, uncooked and reserved from stuffing
  • 2 chicken bouillon cubes
  • turkey giblets, chopped
  • 4 cups fresh turkey stock, or broth or chicken stock or broth
  • 1/3 cup cold water
  • 1 hard boiled egg, sliced
  • 2 teaspoons poultry seasoning
  • salt and freshly ground black pepper, to taste


Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning and raw stuffing to the mixture.


In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.


Giblet Gravy


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2 Reviews

Cindy 11/8/2016
I have made this

I have made this every year since 2007 for Thanksgiving. I've been a cook though since the 80s. Of all the recipes I've tried over the years, this is THE one. It's my go-to now, even for fried chicken days! No, I don't use the cornbread mix those days but the recipe is the same. I make it as is, but sometimes I'll eliminate the egg. It depends on if I've done deviled eggs or not. I'm not going to boil a single egg, but most of the time I do deviled eggs too, so it's no big deal. Either way, the point is that it's fine without the egg and fine without the cornbread mix. The mix she refers to here is her Southern Cornbread Stuffing. I know it was specifically her Southern Cornbread Stuffing because again, I've made this for years now and it was from back when she had her show. Still, I'm sure any will do so long as it's not the dried boxed stuff. If so, I'd reduce the amount by half since it'll puff up.

Laura 11/26/2014
Love it

Love it

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