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Giblet Gravy

4

50 min

Giblet Gravy

Giblet Gravy Photo 1

Time

50 min

Serving

12 persons

Calories

69

Rating

4.00★ (105)

Cuisine

Author: Victoria Buriak
My mother's classic giblet gravy recipe has been a family-favorite addition to every Thanksgiving and Christmas dinner for over 50 years. The giblets add a rich, meaty flavor and chopped hard-boiled eggs and cornstarch help to thicken it up. We love it on mashed potatoes, cornbread dressing, and turkey.

Ingredients

  • quart water: 1 piece
  • giblets from a turkey:
  • medium yellow onion: 0.25 piece
  • stalk celery, cut in half: 1 piece
  • cube chicken bouillon: 1 piece
  • salt: 0.5 tsp
  • ground black pepper: 0.5 tsp
  • chicken broth: 2 cans (14.5 ounce cans)
  • hard-cooked eggs: 4 piece (chopped)
  • milk: 0.5 cup
  • cornstarch: 2 Tbsp

Metric Conversion

Stages of cooking

Giblet Gravy Photo 2 1
Giblet Gravy Photo 3 2
Giblet Gravy Photo 4 3
Giblet Gravy Photo 5 4
Giblet Gravy Photo 6 5
Giblet Gravy Photo 7 6
Giblet Gravy Photo 8 7
  1. Gather all ingredients. Allrecipes/Nelly Cuanalo
    Giblet Gravy Photo 2
  2. Simmer water, giblets, onion, celery, bouillon, salt, and pepper in a 2-quart saucepan for 40 to 50 minutes. Allrecipes/Nelly Cuanalo
    Giblet Gravy Photo 3
  3. Transfer liver and neck to a cutting board; chop meat and set aside. Discard celery, onion, neck muscle, and any other giblets. Allrecipes/Nelly Cuanalo
    Giblet Gravy Photo 4
  4. Return chopped liver and neck meat to the saucepan; add chicken broth and chopped eggs and set over medium heat. Allrecipes/Nelly Cuanalo
    Giblet Gravy Photo 5
  5. Mix milk and cornstarch together in a small bowl; slowly add to the saucepan. Allrecipes/Nelly Cuanalo
    Giblet Gravy Photo 6
  6. Reduce heat to low; cook and stir until gravy has thickened, 3 to 5 minutes. Allrecipes/Nelly Cuanalo
    Giblet Gravy Photo 7
  7. Serve hot and enjoy! Nelly Cuanalo/Allrecipes
    Giblet Gravy Photo 8

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