Giblet Gravy

Yes, we use the gizzards. Yes, it’s worth it. No, you can’t skip this.

✨ A Little Southern Truth:

Gravy isn’t just a topping—it’s a statement. A declaration that you didn’t just cook, you cooked with care. Giblet gravy is what sets Southern cooks apart from the rest, because it starts with love, low simmering, and a few humble ingredients that turn into pure gold.

Now don’t go getting squeamish about the giblets, sugar. They’re what give this gravy that deep, old-fashioned flavor—just like Grandma used to make.

🍴 Servings:

Makes about 3–4 cups (depending on how much you “sample” before serving)

🛒 Grocery List:

• Giblets from your turkey (neck, heart, gizzard, liver*)

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 2–3 cups turkey drippings or broth (plus more if needed)

• 1 hard-boiled egg, finely chopped (optional but traditional)

• Salt & pepper to taste

• Optional: chopped parsley for garnish

*Note: You can use the liver, but some folks leave it out for a milder flavor.

👩‍🍳 Directions:

1. Make Giblet Stock:

Place giblets (except the liver) and neck in a saucepan. Cover with water (about 4 cups), bring to a boil, then reduce to simmer. Add salt and simmer for 1 to 1.5 hours until tender. Add the liver during the last 15 minutes if using. Strain and chop the meat finely. Set aside.

2. Make a Roux:

In a skillet or saucepan, melt butter over medium heat. Whisk in the flour and stir constantly for 2–3 minutes until golden blonde (don’t let it get too dark unless you want a richer flavor).

3. Add Broth & Drippings:

Slowly whisk in turkey drippings and/or giblet stock until smooth. Let simmer and thicken, stirring often.

4. Add the Giblets:

Stir in the chopped giblets and neck meat. Taste and season with salt and black pepper.

5. Finish It Off:

If you’re feeling traditional, stir in that finely chopped hard-boiled egg. Let the gravy simmer until it reaches your desired thickness.

📝 Southern Tip:

Use both broth and turkey drippings for the best depth of flavor. And don’t forget to scrape the good bits from the bottom of the roasting pan—that’s liquid gold, baby.

💡 Serve It With:

• Herb Butter Roasted Turkey

• Cornbread Dressing with Sage & Sausage

• Mashed potatoes (if you’ve got room on your plate)

• A biscuit you were gonna save for later, but now it’s covered in gravy

With a spoon in my hand and gravy on the stove,
Southern Charm Style 🥄💛

Lilly-