Giblet Gravy Recipe

Name: Giblet Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, peeled; Turkey neck, gizzard and heart; 1 carrot, peeled and cut in half; 1 stalk celery, cut in halves; A few sprigs of parsley; 6 whole peppercorns; 3 cups of water; 1 to 1 1/2 tablespoons flour, preferably instant; Salt and freshly ground black pepper to taste; 2 tablespoons white wine or brandy (optional)

Servings: persons

1
After turkey has been roasting for about an hour, slice one of the onions and scatter slices in roasting pan with turkey.
2
Place the other onion, cut in half, in a saucepan.
3
Add turkey neck, gizzard and heart, the carrot, celery, parsley and peppercorns.
4
Cover with water and bring to boil.
5
Skim surface, lower heat and allow to simmer at least 30 minutes.
6
Strain and reserve the stock.
7
You should have about 2 cups of stock.
8
Dice meat from neck, gizzard and heart, and set it aside.
9
When turkey has finished roasting and is resting on the carving board place the roasting pan on top of the stove, over two burners if necessary.
10
Skim off all but a few tablespoons of fat from pan.
11
Sprinkle the bottom of the pan with the flour (the more used the thicker the gravy), and whisk it vigorously, scraping up any particles clinging to the pan.
12
Gradually add the stock, whisking constantly over medium heat until the mixture has thickened and is smooth.
13
Strain into a sauce pan.
14
Add any juices from carving board and the reserved giblets.
15
Season with salt and pepper.
16
Add wine or brandy and bring to a simmer, and serve.

172

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large onions, peeled, Turkey neck, gizzard and heart, 1 carrot, peeled and cut in half, 1 stalk celery, cut in halves, and more.

Yes, Giblet Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Giblet Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions