Giblet Gravy II

The secret to a good tasting gravy is two things. #1 - lightly browning your roux and #2 - the flavor of your pan drippings. For more flavor, I did mix in more pan drippings with my broth. Ve...

Just stupendous. The first time, I used dried sage and it was terrific. I used real broth. The second time, I used bouillon broth and it was not as good. Stick with the real stuff. I also did no...

This gravy was incredibly easy to make and tasted fabulous. I made this with Thanksgiving dinner and will make again...

I am 60 years old and have tried every giblet gravy recipe known to man and never been satisfied with the result. THIS one is PERFECT!! I did end up having to had a touch of cornstarch to get it...

Very easy! I doubled the recipe and added 1/4 of a white onion, finely chopped and 1 celery stalk, finely chopped.

Easy and tasty.

very easy to make that's what I like about it

Had to add a lot more flour than called for to thicken the gravy.

Excellent results - first time making it from scratch. Impressed my husbands grandmother who is the Betty Crocker of the family!