My Dad's Exceptional Giblet Gravy

Experience the rich, savory depth of "My Dad's Exceptional Giblet Gravy," a classic recipe that elevates any holiday table with its hearty, homemade flavor. This dish begins with a robust giblet stock, crafted by simmering turkey giblets and neck to perfection. A golden roux made from butter and flour ensures a creamy, velvety texture, while finely chopped giblets, tender turkey neck meat, and hard-boiled eggs add irresistible texture and flavor. Finished with a touch of onion, a hint of fresh parsley, and just the right amount of seasoning, this old-fashioned giblet gravy pairs beautifully with turkey, mashed potatoes, or stuffing. Whether you're hosting Thanksgiving or a festive family dinner, this timeless recipe delivers comfort and tradition in every bite.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1 set Turkey giblets (including neck, heart, gizzard, and liver)
• 6 cups Water
• 2 cups Chicken or turkey stock
• 4 tablespoons Unsalted butter
• 4 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Onion, finely chopped
• 2 large Hard-boiled eggs, finely chopped
• 2 tablespoons Fresh parsley, finely chopped (for garnish, optional)

Directions

Step 1

Place the turkey giblets (excluding the liver, which can make the stock bitter) and neck in a medium-sized pot. Add the water and bring it to a boil over medium-high heat.

Step 2

Reduce the heat to low, cover, and simmer for approximately 90 minutes to make a rich giblet stock. Skim off any foam or impurities that rise to the surface.

Step 3

Once the stock is done, remove the giblets and neck from the pot and set them aside to cool. Strain the stock through a fine-mesh sieve into a clean bowl or pitcher and set aside.

Step 4

Finely chop the cooked giblets and strip the meat from the turkey neck. Ensure that you discard any bones or gristle.

Step 5

In a large skillet or saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to create a smooth roux. Cook the roux for about 2-3 minutes, stirring constantly, until lightly golden in color.

Step 6

Gradually whisk in the strained giblet stock, followed by the chicken or turkey stock. Bring the mixture to a gentle boil, then reduce the heat to low and simmer until thickened, about 10-15 minutes.

Step 7

Add the chopped giblets, turkey neck meat, chopped onion, and chopped hard-boiled eggs to the gravy. Stir to combine.

Step 8

Season the gravy with salt and black pepper, adjusting to taste. Let it simmer gently for another 5 minutes to meld the flavors.

Step 9

If desired, garnish the giblet gravy with freshly chopped parsley before serving.

Step 10

Serve the giblet gravy warm over turkey, mashed potatoes, or stuffing, and enjoy!

Nutrition Facts

Serving size	(2728.2g)

Amount per serving	% Daily Value*
Calories	1677.1

Total Fat 99.6g	0%
Saturated Fat 44.0g	0%
Polyunsaturated Fat 0g
Cholesterol 2346mg	0%
Sodium 4711.6mg	0%
Total Carbohydrate 37.6g	0%
Dietary Fiber 3.1g	0%
Total Sugars 7.0g
Protein 155.6g	0%

Vitamin D 88IU	0%
Calcium 274.8mg	0%
Iron 41.2mg	0%
Potassium 1716.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 37.3%

Carbs: 9.0%