How many servings does this recipe make?

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

What ingredients do I need for Nana'S Giblet Gravy?

You need 16 ingredients. The key ingredients include: reserved turkey giblets, 1/2 cup chicken liver, 1 cup chicken gizzard, 4 -5 cups of reserved broth (including cooled broth), and more.

Is Nana'S Giblet Gravy suitable as soups & stews?

Yes, Nana'S Giblet Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Nana'S Giblet Gravy?

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

Nana'S Giblet Gravy Recipe

Name: Nana'S Giblet Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: reserved turkey giblets; 1/2 cup chicken liver; 1 cup chicken gizzard; 4 -5 cups of reserved broth (including cooled broth); 4 eggs, boiled and chopped; 2 tablespoons butter; 1 small onion, peeled and chopped fine; 1/4 cup cooking sherry or 1/4 cup dry white wine; 1/2 cup cooled reserved broth or 1/2 cup water; 10 tablespoons Wondra Flour or 10 tablespoons flour; 2 tablespoons turkey drippings, skimmed of fat; 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 dash white pepper; 4 of my microwave roasted garlic cloves, chopped fine (recipe #250855) or 1/2 teaspoon garlic powder

1

If you have a pressure cooker, use it to cook the whole gizzards and giblets (reserve the livers for now) on high pressure for about 7 minutes in your reserved broth except for the 1/2 cup cooled reserved broth. Use your quick release (or bring pressure down naturally). If you don't have a pressure cooker, simmer the gizzards and giblets (reserve the livers for now) whole in just enough of reserved broth to cover in a pot with a tightly fitting lid for 1 hour. Drain and add whole gizzards and giblets to a large saucepan, add livers and broth and on medium low heat cook COVERED for about 10 more minutes. Remove meat and set aside to cool. When cool, chop finely and mix all meat parts together. Reserve all broth.

2

Meanwhile, in a small saucepan with lid, bring 4 eggs and enough water to cover to boil. As soon as you notice a boil, turn off heat and cover but leave the pot on the burner. Set a timer for 12 minutes. During that time, get a small bowl of ice water ready. When 15 minutes is up, strain and rinse eggs under cool water. Immerse in ice bath until completely cool. Peel eggs, beginning with a crack on the wide end. Chop eggs and set aside.

3

Meanwhile, in a small pan, melt 2 TB of butter and saute chopped onion until limp and clear about 5-7 minutes.

4

Meanwhile, in a large heavy bottom skillet with no heat, whisk together sherry (or white wine),1/2 cup cooled broth, Wondra flour, drippings, thyme, salt and pepper(s) sauteed onion and microwave roasted garlic (or powder). Turn heat on medium low, stirring frequently until thickened.

5

Measure reserved broth. You should have about 4-5 cups of broth left. If not, add more water or canned broth till you get 5 cups. Very Very slowly, pour a small stream of broth into your flour mixture and whisk like crazy until all broth has been incorporated. I whisk in the shape of a figure eight in the pan to get the best effect. Cook, stirring constantly until thickened to a consistency that is slightly more runny than gravy about 4 more minutes.

6

Ladle over served portions of Nana's Thanksgiving and Christmas Pan Dressing and oh, be sure and wear the pants that have some room to grow ::-o.

Nana'S Giblet Gravy

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