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

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


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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Reader Comments:


Everyone asking why the hardboiled egg. Many turkey gravy recipes call for it,even McCormick Turkey gravy calls for it and Turkey gravy isnt Thanksgiving gravy without Giblets! wink Its a thickener the boiled egg and helps one cut down on flour so dont have a floury taste. I mash my egg up finely before adding. wink

By Kerri P. on October 22, 2013


This recipe is wrong. I tried it twice. There's no way to make a "roux" with 4T of flour and 4T of turkey fat. The result is that the mass in the frying pan starts to act like biscuit dough rather than a roux. Not sure what the correct proportions were supposed to be....but it ain't 1:1 on fat to flour! Thankfully we had a jar of gravy in the pantry or our Thanksgiving dinner would have been gravy-less.....

By Tony Rush on November 24, 2011

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


By MARLENE STICKFORT on November 10, 2010

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