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.

Start with the giblets and neck of your turkey. Remove them from your turkey and place them in a medium saucepan.

Pour chicken stock into saucepan.

Add water to saucepan to cover giblets and neck.

Allow to simmer on low to medium heat until cooked thoroughly.

Remove neck and giblets to a bowl to cool.

Add butter.

You knew that was coming, didn’t ya?

Pour in cream of chicken soup.

Combine well.

Let simmer while you are working with the next steps.

Remove meat from the neck and rough chop. Repeat with other giblets.

Chop one boiled egg.

Add meat and egg into the gravy mixture.

Combine well.

Pour into a gravy boat or bowl for serving.

Serve over hot southern cornbread dressing.

Here’s my family’s recipe for Giblet Gravy. I can’t wait to hear how you like it.

Giblet Gravy

The classic Southern favorite Giblet Gravy recipe
4.8 from 5 votes

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Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8
Author: Robyn Stone | Add a Pinch



  • 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.
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Make-Ahead Tips:
– 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.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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28 Comments Leave a comment or review

  1. I was so eager to read your traditional family recipe as I thoroughly enjoy your site. I was surprised that your recipe is a real shortcut opting to use canned soup as a base. My family recipe and the recipe of so many others that I know create fabulous gravy the old fashioned way from scratch which delivers so much more flavor and is not difficult to make either. Let me know if you would like another recipe. I loved your pictorial though =]

    1. Thanks so much for your comment, Cathy!

      Would you like to post your recipe? I’d love it if you’d consider doing that for anyone who would prefer to use it over the cream of chicken soup version that my family uses.

  2. 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!

  3. 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,

  4. 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!

  5. 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.

    1. 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

  6. 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 😊

    1. 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

  7. 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..

  8. 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.

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