Giblet Gravy

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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!

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@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.

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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!

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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.

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Very tasty and really easy to do.

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This gravy is very tasty and simple to make. I will make it each year. Thanks Paula

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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>

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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.

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I've used this the past two thanksgivings and will again this year

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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.