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Giblet Gravy is a flavorful, classic Southern-style gravy perfect for serving throughout Thanksgiving and Christmas. This heirloom family recipe has been passed down for generations!
Giblet Gravy
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 Mama to give me a lesson on giblet gravy.
What is Giblet Gravy
Giblet Gravy is a classic gravy made with the giblets and neck from a turkey. The giblets are the heart, liver, and gizzard of the turkey. When purchasing a turkey, the giblets are usually packaged within the inside cavity of the turkey. The neck is generally also included in the inside cavity of the turkey and while also included in giblet gravy, the neck is not considered a giblet. Rather than discarding any of these items, they are used to make the most delicious and flavorful gravy.
How to Make Giblet Gravy
Step-by-Step Instructions
Here’s how she makes it.
Start with the giblets and neck of your turkey. Remove them from your turkey and place them in a medium saucepan.
Pour the chicken stock into a medium saucepan.
Add enough water to the saucepan to cover the giblets and neck.
Allow to simmer on low to medium heat until all are cooked thoroughly.
Remove the neck and giblets to a bowl to cool.
Add butter to the drippings and pour the cream of chicken soup into your saucepan.
Stir until well combined.
Let the gravy simmer while you are working with the next steps.
Remove the meat from the neck and roughly chop. Repeat with other giblets.
Chop one boiled egg.
Add the meat and the egg to the gravy mixture.
Combine well.
Pour the gravy into a gravy boat or bowl for serving.
Serve over hot southern cornbread dressing, mashed potatoes or turkey.
Can Giblet Gravy be Frozen?
I do not recommend freezing this gravy as it is a cream based gravy that will separate. It does store in the refrigerator for up to 3 days in an airtight container. Simply warm and whisk well to combine for serving.
Make Ahead Instructions
- Remove the neck and giblets from your turkey.
- Prepare the gravy according to the recipe. Allow to cool and then cover tightly and place in the refrigerator.
- Pour the gravy into a saucepan and thoroughly heat as you are removing the turkey from the oven to rest.
Here’s my family’s recipe for Giblet Gravy. I can’t wait to hear how you like it.
Giblet Gravy
Ingredients
- Giblets and neck from Turkey
- 2 cups chicken stock or broth
- 4 tablespoons butter
- 1 1/2 cups cream of chicken soup
- 1 boiled egg
Instructions
- 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.
Nutritional Information
Enjoy!
Robyn xo
This is exactly how my grandmother in southwest Georgia made hers, and my mom, too! I have always put chopped, boiled egg in mine, and occasionally heard a doubtful “I’ve never heard of adding THAT before.” I always replied, “That’s the way we do it in the Deep South!” Now I have proof in an actual recipe, lol :-). Thank you!
A True Southern Tradition. Just like mom’s
Your gravey is exactly the way my Grandma &my Mom . You just can’t make it any better.
My oldest son always ask for it on the holidays. The rest of the family could care less. So David and I have oour gravey all to ourselves.
Thank you for publishing it so other people can try it,
That’s sweet that you and your son enjoy it together. I hope you have a wonderful holiday, Betty! Thank you so much! xo
Looking forward to trying lots of your recipes this Thanksgiving and Christmas! Always made my giblet gravy the same as yours but instead of using soup to thicken it – I always just add some of the dressing to it.
Thanks for sharing all your great recipes.
I’m a southerner too – From Alabama to Georgia and this year Tennessee!
Wonderful, Ms. Sally! I hope you enjoy the recipes! Giblet gravy is delicious isn’t it?! Have a great holiday season! Thanks! xo
Robyn, the more I read your recipes the more grateful I am to you for sharing our good southern recipes. You are spot on and I would recommend sending people to your site. They are good tasting and simple. The best of both worlds. I am starting to think we may have the same DNA. You never know. Thanks for your site.
Aww, this makes me so happy to hear, Brenda! I’m so glad you enjoy the recipes – I share those that are special to my family, so it’s great to know that you enjoy them too! Thank you so much! I’m happy to have you here! xo
This looks just like my grandmothers!! Please if you also have a recipe for the stuffing I’d love if you’d share! I’ll be using this recipe for my Thanksgiving this year 😊
Hi Harley,
How neat that it’s similar to what your grandmother made! I hope you enjoy this!
My southern family loves cornbread dressing with it – we’re not much for stuffing in this family. 😉
Here’s my Southern Cornbread Dressing recipe – it’s what we enjoy every Thanksgiving and it’s amazing with this gravy! Enjoy! xo
I added some bacon cooked crispy and chopped …………..omg !!!!
Sounds tasty, Andrew! I’ve never had it that way! I’m so glad you enjoyed it! Thanks!
Unfortunately my mom & grandma r already gone & I really needed THIS RECIPE!! Girl, lol u did not disappoint because it tastes EXACTLY like my momma’s & grandmothers!! 😭 The love & memories came back instantly. THANK YOU SO MUCH & HAPPY THANKSGIVING..
Aww, Sissy, I’m so glad it reminded you of your grandmother’s and your Momma’s! It makes me so happy to see this comment! Happy Thanksgiving to you! xo
My mother always added dressing to gravy and no thickening. Put a chopped boil egg in with the giblets. It is the way I do it because that was the way I was taught. My family loves it.