Giblet Gravy


My mother's classic giblet gravy recipe has been a family-favorite addition to every Thanksgiving and Christmas dinner for over 50 years. The giblets add a rich, meaty flavor and chopped hard-boiled eggs and cornstarch help to thicken it up. We love it on mashed potatoes, cornbread dressing, and turkey.

Prep Time:
5 mins
Cook Time:
45 mins
Total Time:
50 mins
3 cups

This giblet gravy recipe is the perfect way to cut back on food waste during the holiday season.

overhead on a pot of giblet gravy
Kyle Kilough

What Are Giblets?

Giblets are the edible organs of fowl, such as chicken and turkey. These organs include the gizzard, the heart, the kidneys, the neck, and the liver. For this recipe, most people use the giblets leftover from their whole turkey. You can also often purchase giblets at your local grocery store or butcher.

Giblet Gravy Ingredients

These are the ingredients you'll need to make this homemade giblet gravy:

· Water: The giblets, veggies, and seasonings are cooked together in a quart of water to make a flavorful stock.
· Turkey: Use the gizzard, the heart, the kidneys, the neck, and/or the liver.
· Vegetables: You'll need a yellow onion and a celery stalk.
· Seasonings: This giblet gravy is seasoned with a chicken bouillon cube, salt, and ground black pepper.
· Broth: Use two cans of chicken or turkey broth.
· Eggs: Four chopped, hard-boiled eggs add flavor and texture.
· Milk and cornstarch: A mixture of milk and cornstarch thickens the gravy to the perfect consistency.

How to Make Giblet Gravy

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this old-fashioned giblet gravy:

1. Make stock: Simmer the water, giblets, onion, celery, bouillon, salt, and pepper in a saucepan for 40 to 50 minutes. Transfer the liver and neck to a cutting board and chop. Discard the vegetables and remaining giblets.
2. Make gravy: Return the chopped meat to the stock. Add the broth and chopped eggs, then set over medium heat. Mix milk and cornstarch in a small bowl, then slowly whisk in to thicken. Continue cooking until the gravy reaches the desired consistency.

How to Store Giblet Gravy

Store your leftover giblet gravy in an airtight container in the fridge for up to three days. Reheat the gravy on the stove or in the microwave.

Can You Freeze Giblet Gravy?

While you can freeze and thaw giblet gravy, thawing will change the texture a bit. That's why it's best to freeze the gravy in portions — this way, you'll only have to process once. Freeze for up to 3 months. Thaw in the fridge overnight.

Allrecipes Community Tips and Praise

"We made this giblet gravy for Thanksgiving and it was wonderful," says Linda. "Very easy to make and delicious. I didn't have any milk, so I used half and half and it was so rich and creamy."

"This gravy is FANTASTIC," raves Katherine Wright. "I have made it the last two years for Thanksgiving, as well as Christmas dinner this past year. It has a wonderful flavor. Take it off the heat a little before it reaches the consistency you prefer. The gravy will thicken as it cools."

"Outstanding," raves Jessie Juarez. "Made this giblet gravy for my FIRST Thanksgiving dinner. I cooked the giblets in broth instead of water. I then [strained] and used the broth for the base of the gravy. The pan drippings made this gravy especially tasty."

Editorial contributions by Corey Williams


  • 1 quart water

  • giblets from a turkey

  • ¼ medium yellow onion

  • 1 stalk celery, cut in half

  • 1 cube chicken bouillon

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 (14.5 ounce) cans chicken broth

  • 4 large hard-cooked eggs, chopped

  • ½ cup milk

  • 2 tablespoons cornstarch


  1. Simmer water, giblets, onion, celery, bouillon, salt, and pepper in a 2-quart saucepan for 40 to 50 minutes.

  2. Transfer liver and neck to a cutting board; chop meat and set aside. Discard celery, onion, neck muscle, and any other giblets.

  3. Return chopped liver and neck meat to the saucepan; add chicken broth and chopped eggs and set over medium heat.

  4. Mix milk and cornstarch together in a small bowl; slowly add to the saucepan. Reduce heat to low; cook and stir until gravy has thickened, 3 to 5 minutes.

    a high angle view looking into a large stock pot of giblet gravy with a spoonful being lifted toward viewer.
    Nelly Cuanalo/Allrecipes

Nutrition Facts (per serving)

69 Calories
3g Fat
3g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 69
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 130mg 43%
Sodium 531mg 23%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 7g
Vitamin C 1mg 6%
Calcium 27mg 2%
Iron 2mg 9%
Potassium 116mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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