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.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.

    Advertisement
  • 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).

  • 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

69.2 calories; protein 6.8g 14% DV; carbohydrates 3.1g 1% DV; fat 3g 5% DV; cholesterol 130.4mg 44% DV; sodium 530.7mg 21% DV. Full Nutrition

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/18/2003
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 way out all the worries of it being to thick or to thin. Aside from this, the recipe is wonderful. Read More
(147)

Most helpful critical review

Rating: 3 stars
10/09/2003
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 starch to get it to thicken too maybe it is supposed to be thin gravy? Read More
(20)
101 Ratings
  • 5 star values: 57
  • 4 star values: 29
  • 3 star values: 7
  • 2 star values: 7
  • 1 star values: 1
Rating: 4 stars
12/18/2003
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 way out all the worries of it being to thick or to thin. Aside from this, the recipe is wonderful. Read More
(147)
Rating: 5 stars
10/09/2003
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 basting sauce that included Pepsi-Cola of all things) it was one of the best gravies I've ever made. Read More
(57)
Rating: 4 stars
11/05/2003
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 do cook quite a bit but gravy has always been something I left to someone else. This recipe was easy and very delicious. I did not chop up the giblets after they were cooked to put them back into the gravy however. I just made the broth from them. I did use more of the turkey drippings and less chicken broth - this turkey was very juicy and the drippings made the gravy richer than the chicken broth would have. This recipe is a keeper and I will definately make this gravy with every turkey. Thanks. Read More
(38)
Advertisement
Rating: 5 stars
11/18/2006
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 locate a recipe like hers until now. I love teaching my two girls ages 4 and 10 to cook and this will be a recipe I will pass along to them. THANKS FOR THANKSGIVING MEMORIES OF YESTER YEAR AND THE ONES TO COME. Read More
(26)
Rating: 5 stars
11/17/2012
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 old fashioned cornbread stuffing. If you thicken it that's to your liking but it changes the original recipe. Maybe it's an aquired taste but it is definitely supposed to be thin and chock full of chopped eggs. I grew up on this recipe and have loved being able to find it again since most gravies are thicker and start with a roux...thanks so much for helping! Read More
(20)
Rating: 3 stars
10/09/2003
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 starch to get it to thicken too maybe it is supposed to be thin gravy? Read More
(20)
Advertisement
Rating: 5 stars
12/30/2004
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 recipe as a whole! This is definitely a keeper. Read More
(18)
Rating: 2 stars
12/25/2004
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 looked more like an egg gravy. 2 eggs would have been plenty. Thanks for sharing. With a little modifying this one turned out fine. Read More
(13)
Rating: 4 stars
10/09/2003
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! Read More
(11)