-
-
My review
Giblet Gravy II
Bode
"This old fashioned giblet turkey gravy recipe is very easy to prepare."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 79Original recipe yields 6 servings (6 to 8 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 90115 Ratings
-
-
-
-
-
Most helpful positive review
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. Ve...
Most helpful critical review
11/26/2004
Had to add a lot more flour than called for to thicken the gravy.
Most helpful
Most positive
Least positive
Newest
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. Ve...
1/2/2005
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 no...
11/23/2001
This gravy was incredibly easy to make and tasted fabulous. I made this with Thanksgiving dinner and will make again...
1/2/2008
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...
12/16/2002
Very easy! I doubled the recipe and added 1/4 of a white onion, finely chopped and 1 celery stalk, finely chopped.
11/26/2004
Had to add a lot more flour than called for to thicken the gravy.
1/18/2004
Excellent results - first time making it from scratch. Impressed my husbands grandmother who is the Betty Crocker of the family!