This is the recipe I learned from my dad who, in turn, learned it from my grandmother. It’s considered a food group. He didn’t teach the quantities. I added those based on recent experience. Even so, feel free to adjust pretty much anything to taste.
Giblet Gravy
This Thanksgiving essential could be a food group
Ingredients
- 2 cups Turkey drippings
- 1.5 cups Flour
- 1 qt Chicken broth
- 1 package Turkey giblets including neck
- Salt to taste
- Pepper to taste
- Vegetable or canola oil
- 8 Eggs, hard boiled
Instructions
- Boil, cool and peel eggs. Chop to approximately 3/8" pieces.
- Place giblets and neck in a pot. Cover with water. Boil until done. Remove the giblets and neck and reserve the water.
- Pick the meat off the neck. Dice the giblets and neck meat.
- Mix 1 cup of flour with water reserved from cooking the giblets to make a thickener.
- Add oil to a pot heated to medium. Add flour to make a roux. Add salt and pepper.
- Reduce heat. Stir in turkey drippings until smooth.
- Stir in thickener until smooth.
- Stir in broth to reduce thickness as desired. Allow to come to a slow boil. NOTE: gravy will continue to thicken as it cooks so add a little more broth than you think.
- Add salt and pepper to taste.
- Stir in diced eggs and giblets. Return to a slow boil then remove from heat.
Notes
Keep in mind that most Southern cooking relies more on taste than precise measurements. Expect to taste often, particularly after adding the thickener.
This recipe makes about a half-gallon of gravy. That’s enough for a 15 lb. turkey, a pan of dressing and some mashed potatoes.