Giblet Gravy II

Name: Giblet Gravy II
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 to 8 servings
Ingredients: 3 tablespoons turkey drippings; 3 tablespoons all-purpose flour; 2 ½ cups turkey stock; ¼ cup cooked turkey giblets, chopped; ½ tablespoon chopped fresh sage; ½ teaspoon ground black pepper; salt to taste

Rating: 4.55 stars

119 Ratings
92 Reviews
12 Photos

This old fashioned giblet turkey gravy recipe is very easy to prepare.

By Bode

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Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

6 to 8 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

3 tablespoons turkey drippings
3 tablespoons all-purpose flour
2 ½ cups turkey stock
¼ cup cooked turkey giblets, chopped
½ tablespoon chopped fresh sage
½ teaspoon ground black pepper
salt to taste

Directions

Step 1

Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.

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Step 2

Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Nutrition Facts

Per Serving:

79 calories; protein 1.4g; carbohydrates 3.5g; fat 6.5g; cholesterol 6.6mg; sodium 147.7mg. Full Nutrition

Reviews (92)

Most helpful positive review

Roxanne

11/23/2006

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. Very good. Read More

Helpful

(148)

Most helpful critical review

JDPOWERMAN

11/26/2004

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

Helpful

(19)

119 Ratings

5 star values: 76
4 star values: 36
3 star values: 4
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Roxanne

11/23/2006

Helpful

(148)

STARSING

01/02/2005

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 not ever add the giblets since I find eating innards to be somewhat unappetizing. Note that this recipe will only really supply a very small group with gravy about 2 people -- at least double it if serving any amount of people at all. Read More

Helpful

(108)

GINNYG

11/15/2003

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

Helpful

(93)

DONNAWG

01/02/2008

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 to thicken enough but other than that - for the first time - wonderful! Read More

Helpful

(76)

MRUSSELL1

11/15/2003

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

Helpful

(40)

DJC2

11/15/2003

Easy and tasty. Read More

Helpful

(27)

Rhonda

11/24/2005

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

Helpful

(20)

Muse311

01/20/2004

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

Helpful

(19)

JDPOWERMAN

11/26/2004

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

Helpful

(19)

More Reviews

Reviews for: Photos of Giblet Gravy II

1 of 92

All Reviews

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. Very good.