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Giblet Gravy I

Rated as 4.28 out of 5 Stars
25

"My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey."
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Ingredients

servings 69
Original recipe yields 12 servings (3 cups)

Directions

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  1. In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
  2. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
  3. Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

Nutrition Facts


Per Serving: 69 calories; 3 3.1 6.8 130 531 Full nutrition

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Reviews

Read all reviews 66
  1. 75 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Just a helpful hint. Instead of cornstarch, try melting 1-2 sticks of margarine in a pan, and gradually add flour till you reach your preferred thickness. Then just add to the broth. This will w...

Most helpful critical review

This recipe was chunkier than the giblet gravy I'm used to. Next time I would not cut up the meat and add it back, and I would not add the egg yolks, only the whites. We had to add extra corn...

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Just a helpful hint. Instead of cornstarch, try melting 1-2 sticks of margarine in a pan, and gradually add flour till you reach your preferred thickness. Then just add to the broth. This will w...

Phenomenal! This had an intense and wonderful flavor, even BEFORE I added the drippings from the turkey. And once I added those (from an applewood-smoked turkey cooked in a water smoker, with a ...

Very Good! I recently made a turkey - something that I almost never cook - and decided to make giblet gravy to go with it. I am a package gravy gal and have never made gravy from scratch - I d...

Thanks for posting this old fashioned recipe. My grandmother, who passed away two years ago, made giblet gravy when I was growing up and I wanted to do the same for my family but couldn't loca...

This recipe was chunkier than the giblet gravy I'm used to. Next time I would not cut up the meat and add it back, and I would not add the egg yolks, only the whites. We had to add extra corn...

For some reason, when we saw that eggs were an ingredient in this gravy, it actually sounded pretty good. So, we weren't surprised that we liked it. We were surprised at how much we liked the ...

Guys, this gravy is supposed to be thin, almost even nearly clear...this is classic giblet gravy not a roux gravy and it is usually for pouring over the turkey if it needs moisture and over good...

Try as I might - this turned out so very runny. It would not thicken up based on the 2 TBS of cornstarch. I had to add 2 more to get a gravy texture. I always use egg in my gravy but this loo...

This gravy recipe needs more cornstarch added, especially if you don't like your gravy to end up like liquid soup on your taters. Other then that it is a great recipe!