Thanksgiving just wouldn’t be the same without Giblet Gravy. We must have that for our cornbread dressing. The giblets (neckbone, liver, and gizzard) from the turkey are used to make a stock that’s then thickened with cornstarch.
Easy to make, efficient use turkey parts, wonderful cooking aroma. Win, win, win!
Giblet Gravy
Neckbone and giblets from poultry
1/4 apple
1/4 sweet onion
1/3 carrot
1/3 celery stalk
1 clove garlic
1 slice lemon
1 sage leaf
1 bay leaf
3 to 4 cups water
salt and pepper to taste
1 to 2 tablespoons cornstarch
1 to 2 boiled eggs, peeled and diced
Place all ingredients, except cornstarch and eggs in a saucepan. Cover and simmer for one to two hours until giblets are tender.
When done, remove from heat. Remove giblets and neck and reserve. Strain liquid and place back in saucepan. Pull meat from the neckbone and add to pan. Dice giblets and return to pan. Bring to boil.
Dissolve cornstarch in cold water to make a slurry. Gradually add slurry to saucepan stirring constantly until the gravy reaches your desired degree of thickness. Remove from heat and add eggs. Stir. Taste for seasoning and adjust.
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Giblet Gravy
Ingredients
- Neckbone and giblets from poultry
- 1/4 apple
- 1/4 sweet onion
- 1/3 carrot
- 1/3 celery stalk
- 1 clove garlic
- 1 slice lemon
- 1 sage leaf
- 1 bay leaf
- 3 to 4 cups water
- salt and pepper to taste
- 1 to 2 tablespoons cornstarch
- 1 to 2 boiled eggs peeled and diced
- Place all ingredients except cornstarch and eggs in a saucepan. Cover and simmer for one to two hours until giblets are tender.
- When done remove from heat. Remove giblets and neck and reserve. Strain liquid and place back in saucepan. Pull meat from the neckbone and add to pan. Dice giblets and return to pan. Bring to boil.
- Dissolve cornstarch in cold water to make a slurry. Gradually add slurry to saucepan stirring constantly until the gravy reaches your desired degree of thickness. Remove from heat and add eggs. Stir. Taste for seasoning and adjust.
Instructions
- Place all ingredients, except cornstarch and eggs in a saucepan. Cover and simmer for one to two hours until giblets are tender.
- When done, remove from heat. Remove giblets and neck and reserve. Strain liquid and place back in saucepan. Pull meat from the neckbone and add to pan. Dice giblets and return to pan. Bring to boil.
- Dissolve cornstarch in cold water to make a slurry. Gradually add slurry to saucepan stirring constantly until the gravy reaches your desired degree of thickness. Remove from heat and add eggs. Stir. Taste for seasoning and adjust.
Barbara Starling says
I could eat this gravy in a bowl like soup!
Thanks Jackie for taking the time to show me how.
I’ve never had giblet gravy with apple, but it sounds mighty tasty!
XOX, Barb
Jackie Garvin says
Those little pieces of fruit and veggies make a big difference in the taste. You strain them all and know one’s going to know your secret! 🙂
Sherry Richards says
So you leave the apple celery and onion whole and remove when you take the giblets out???
Jackie Garvin says
Sherry,
Yes, there’s no need to cut up the fruit and veggies because you will strain them out. Saves yourself a little work. 🙂
Sherry says
Thank you, can’t wait to try it!!!!
Jackie Garvin says
Sherry,
Please let me know how it turns out for you. 🙂
Jean says
This is one part of the dinner that I could do without. Why ruin good cornbread dressing with all that?
LOL! Yes mama made it….but that doesn’t mean I liked it…and still don’t. I like my dressing plain….and good!