Giblet Gravy

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Southern Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
3 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 3 min
Total:: 13 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

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.

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

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:

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Fried Okra

Photo: Giblet Gravy

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 32

View all 32 Side Dish Collections

Comments & Reviews

recipe Giblet Gravy
Debby Aledo, TX 12-13-2008
Flag

Advice?
Rated: 4 stars out of 5

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.Read more
recipe Giblet Gravy
Dale Yadkinville, NC 11-26-2008
Flag

MMMM GOOD
Rated: 5 stars out of 5

I tried it last Thanksgiving and will make it again this year. Thanks Paula. Love ya.
recipe Giblet Gravy
Chandra The Woodlands, TX 11-23-2008
Flag

The best ever Giblet Gravy
Rated: 5 stars out of 5

I love this Gravy, my family ask for it every Thanksgiving.
recipe Giblet Gravy
Karan Frederick, MD 11-23-2008
Flag

...has become a Family's Favorite
Rated: 5 stars out of 5

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! Read more
recipe Giblet Gravy
Nancy Covington, TN 11-22-2008
Flag

The Best Giblet Gravy...........EVER
Rated: 5 stars out of 5

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.)Read more
recipe Giblet Gravy
JEANNE EATON, OH 12-29-2007
Flag

giblet gravy
Rated: 5 stars out of 5

WONDERFUL MADE IT FOR CHRISTMAS