Giblet Gravy

Total Time:
13 min
10 min
3 min

6 to 8 servings

  • 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

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


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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    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!
    @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.
    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!
    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.
    Very tasty and really easy to do.
    This gravy is very tasty and simple to make. I will make it each year. Thanks Paula
    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>
    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.
    I've used this the past two thanksgivings and will again this year
    Paula, your recipe is similar to the one my Mom made us for years, I will try your for our Thanksgiving Day. Thank you lovely lady.
    I haven't made this recipe yet and want to make it this Christmas. Can any of you tell me if the uncooked dressing is added WITH or WITHOUT the raw eggs already in it? I would think without -- but am not sure from reading the recipe.
    I tried it last Thanksgiving and will make it again this year.
    Thanks Paula. Love ya.
    I love this Gravy, my family ask for it every Thanksgiving.
    I have made cornbread dressing many years for my family's holiday dinner. A couple of years ago, I started following Paula's recipe for giblet gravy and am always told before Thanksgiving that I better make a double batch so we have left overs. My dressing recipe is similar (I got that one from my Mom), except that I add sage, salt and pepper to the cornbread mixture and bake it in. Sometimes sage is stronger than other times and if you bake it in, you have the opportunity to taste it and adust the amount needed for the final baking of the dressing if needed (Mom always said - you can add more, but you can't take it out). Also, you do not need more giblets to double the recipe...the flavor will be there, you just don't have as much meat - and when available, use Turkey or Chicken drippings for even richer flavor. So, don't skimp...and enjoy! Thanks Paula for that unmatachable Southern Flavor and Style!
    My dear friend who lives in another town found this recipe several years ago and shared it with me. It's better than Mama's. It's the only one we both use. She calls every year and says she's lost her recipe, would I read it to her, again. I think she uses that as an excuse to talk. We both follow the recipe exactly. WOW. It's wonderful ! ! ! (She called this morning.)
    This ended up being a good recipe and my favorite gravy so far. I did have to make some changes because the flavor with all the meat was overpowering to me. So I let everything cook and at the end I removed most of the meat passing the gravy through a sieve. People at the table liked as well.
    I loved it
    Very easy to make.
    I fixed it for Thanksgiving and it was very tasty and went well with the dressing.
    This is my first time making the giblet gravy and I must say, it turned out perfect. My family loved it.
    All of my recipes (that are good anyway) come from watching food network. This recipe is really really good. I never knew what I was missing on the Thanksgiving table until I tried this recipe. Never will I make regular old gravy again!!! Thanks Paula!
    Thanksgiving 2005, I cooked Paula's southern cornbread dressing & this gravy. This was the first time in 36 years I had made dressing/gravy without any help from my mother or mother-in-law! It was DELICIOUS! My son commented that it was the best dressing we had had in several years!!!
    I must have done something terribly wrong with the recipe because it had a tinge of green to it - not very appetizing - tasted okay though if you could get past the color.
    Just like what my mom use to make
    Very nice - just like my Mom used to make.
    I make gravy all the time and most people love my turkey gravy, but this year I thought I'd try something different. The main problem with Paula's gravy is that there weren't leftovers for the next day. Now what am I to do? My only suggestion would be to leave the egg out, and substitute tyme, rosemary, marjoram, celery salt, onion powder and garlic powder for the poultry seasoning.
    My mom and grandmother always made the best giblet gravy. Now that I'm grown and married I'm trying to cook those good traditional meals for the holidays. This recipe was so easy, and it tastes just like mom's!
    My sister prepared this gravy recipe for Thanksgiving and we are still in shock and amazement...Number one the girl canNOT cook! 2 She made this gravy like Paula was right there holding her hand...I love it and am gonna give it a shot myself for Christmas lol...Its a hit!!!!
    This was the first time I made this. I was delicious and everyone loved it...will make again for X-mas.
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