Giblet Gravy

Total Time:
13 min
Prep:
10 min
Cook:
3 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • Giblets from turkey (liver, heart, gizzard, and neck), cooked
  • 4 cups turkey stock or broth or chicken broth or stock
  • 2 chicken bouillon cubes
  • 2 teaspoons poultry seasoning
  • 2 heaping tablespoons reserved uncooked cornbread stuffing mix
  • 3 tablespoons cornstarch
  • 1/3 cup cold water
  • Salt and freshly ground pepper
  • 1 hard boiled egg, sliced
  • Cornbread Stuffing, recipe follows
  • Southern Cornbread Stuffing
  • Cornbread, recipe follows
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 8 tablespoons butter
  • 7 cups chicken stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)
  • 5 eggs, beaten
  • Cornbread:
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
Directions

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.

In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.

Yield: 6 to 8 servings

Cornbread:

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings


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4.7 37
i'm confused! is this all for just the giblet gravy? i don't want to make the stuffing, where does the gravy recipe end and the stuffing start, lol? help! item not reviewed by moderator and published
The best gravy I've ever prepared or tasted! I did omit the boiled egg and only used meat from the neck, as I don't care for the texture of the livers and heart in my gravy. This recipe is fool proof and was so full of flavor. A permanent addition to my Thanksgiving meals from here on out! item not reviewed by moderator and published
@foreal5, I found this on food network website: Use the giblets from your turkey. With a heavy cleaver or large knife, chop the turkey neck into 2 to 3-inch pieces. Trim the liver and refrigerate. In a large saucepan, heat 1 tablespoon vegetable oil over medium-high heat. Add the neck, heart, and gizzard and brown on all sides, about 10 minutes. Stir in 1 quartered small onion and 1 coarsely chopped small carrot. Add a 13 3/4-ounce can reduced-sodium chicken broth and enough cold water to cover the giblets by 1 inch. Bring to a simmer, skimming off the foam that rises to the surface. Add 1/4 teaspoon dried thyme, 1/4 teaspoon salt, and 8 peppercorns. Reduce the heat to low and simmer, partially covered until the giblets are very tender, about 2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, reserving the stock, if desired. Cool the giblets. Pull the meat off the neck. item not reviewed by moderator and published
Paula's my go to gal! Help - it's late and I'm not getting this: In the first part of recipe - do I cook giblets before starting recipe? And, how is that done? What is meant by reserved cornbread mix - what do I use here? Can I use some Arnold's cornbread mix or Jiffy? Thanks! Time is ticking! item not reviewed by moderator and published
I love this Giblet Gravy!!! It tastes almost like my grandmother's giblet gravy. My family loves it so much I also make a double batch. I like to add an extra eggs and leave out the stuffing since my Dad prefers it without, although he puts it over the stuffing anyway. lol I just wanna say this to the people that say it has too much this or not enough this. All recipes are adjustable. Make it by the recipe the first time, then the next time adjust it to your liking or if you can tell by the recipe you wouldn't like so much of one ingredient, say poultry seasoning, use less. I know fresh rosemary is too strong for my taste so when I see a recipe that uses it I automatically use less or omit it completely. item not reviewed by moderator and published
Very tasty and really easy to do. item not reviewed by moderator and published
This gravy is very tasty and simple to make. I will make it each year. Thanks Paula item not reviewed by moderator and published
I did not care for this recipe. I used two tsp of poultry seasoning and it overwhelmed the sauce. Too much sage is not a good thing. Will not make again. Prefer Alton Brown's turkey gravy. But each to his taste. Some might like this OK> item not reviewed by moderator and published
This is required for the perfect Thanksgiving meal. I have made it the past three years. I double it usually, but this year my husband requested that I quadruple it to last throughout the leftovers. item not reviewed by moderator and published
I've used this the past two thanksgivings and will again this year item not reviewed by moderator and published

This recipe is featured in:

Top Turkeys for Thanksgiving