Giblet gravy is a must-have dish in my family for Thanksgiving. Even though the southern cornbread dressing is moist and flavorful, you just have to drizzle a bit of this gravy on top to say you’ve had a Thanksgiving meal around here.
As I was growing up, my Grandmother would be the one to make the giblet gravy each year. Now, it’s my Mother. No recipes in hand for either of them. They just know how it’s made and make it from memory. Those are the family recipes I treasure. And this year, I asked Mother to give me a lesson on giblet gravy.
Here’s how Mother makes it.
Pour chicken stock into saucepan.
Allow to simmer on low to medium heat until cooked thoroughly.
Remove neck and giblets to a bowl to cool.
You knew that was coming, didn’t ya?
Pour into a gravy boat or bowl for serving.
Here’s my family’s recipe for Giblet Gravy. I can’t wait to hear how you like it.
- Giblets and neck from Turkey
- 14 ounces chicken broth
- 4 tablespoons butter
- 1 can cream of chicken soup, 10¾ ounces
- 1 boiled egg
- Remove giblets and neck from turkey.
- Place in a medium saucepan. Add chicken broth and cover with water.
- Simmer over low heat until well cooked. Remove giblets and neck from saucepan.
- Add butter and cream of chicken soup into saucepan.
- Allow to simmer over low heat.
- Remove meat from neck and chop.
- Chop giblets and egg.
- Add back to saucepan and allow to simmer over low heat until hot.
- Serve over dressing.
- When you clean turkey to begin brining, you’ll need to remove the neck and giblets from your turkey.
- Prepare your giblet gravy. Cover tightly and place in the refrigerator.
- Pour giblet gravy into a saucepan and thoroughly heat as you are removing the turkey from the oven to rest.