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Giblet Gravy

My mother's classic giblet gravy recipe has been a family-favorite addition to every Thanksgiving and Christmas dinner for over 50 years. The giblets add a rich, meaty flavor and chopped hard-boiled eggs and cornstarch help to thicken it up. We love it on mashed potatoes, cornbread dressing, and turkey.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 1435.9 kcal

Equipment

  • 1 2-quart saucepan
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Small Bowl
  • 1 Whisk or Spoon

Ingredients
  

Main

  • 1 quart water
  • giblets from a turkey
  • ¼ medium yellow onion
  • 1 stalk celery cut in half
  • 1 cube chicken bouillon
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 14.5 ounce cans chicken broth
  • 4 large hard-cooked eggs chopped
  • ½ cup milk
  • 2 tablespoons cornstarch

Instructions
 

  • Gather all ingredients. Allrecipes/Nelly Cuanalo
  • Simmer water, giblets, onion, celery, bouillon, salt, and pepper in a 2-quart saucepan for 40 to 50 minutes. Allrecipes/Nelly Cuanalo
  • Transfer liver and neck to a cutting board; chop meat and set aside. Discard celery, onion, neck muscle, and any other giblets. Allrecipes/Nelly Cuanalo
  • Return chopped liver and neck meat to the saucepan; add chicken broth and chopped eggs and set over medium heat. Allrecipes/Nelly Cuanalo
  • Mix milk and cornstarch together in a small bowl; slowly add to the saucepan. Allrecipes/Nelly Cuanalo
  • Reduce heat to low; cook and stir until gravy has thickened, 3 to 5 minutes. Allrecipes/Nelly Cuanalo
  • Serve hot and enjoy! Nelly Cuanalo/Allrecipes

Notes

For deeper flavor, brown the giblets slightly before simmering. Ensure the giblets are thoroughly cooked and tender before chopping. Strain the simmering liquid before returning the chopped giblets to create a smoother gravy base, discarding any solids. When adding the cornstarch slurry, whisk continuously to prevent lumps and achieve a silky-smooth consistency. Adjust seasoning (salt and pepper) at the end, as the bouillon and broth already contribute sodium. A touch of fresh thyme or sage simmered with the giblets can add an aromatic depth, especially for a holiday meal.