How to Make Giblet Gravy

Here's my way of making gravy to go with the turkey for special meals and Thanksgiving.

Difficulty: Easy

Instructions

Things You'll Need:

• giblets (liver, heart, neck, gizzard)
• water
• flour
• a shaker
• crock pot
• turkey dripping
• salt

1. When turkey is thawed enough, remove packet of giblets stored inside. Remove from wrapper & place the heart, gizzard, liver & neck in a pan of water and boil until tender. The liver can either be removed before the others, as it cooks more quickly or placed in the pot near the end when the others are almost done.

2. Remove the giblets & neck into a pan to cool. Turn off the heat. Save the broth.

3. When they're cool, cut all into small pieces and add back into the broth. (I usually eat the meat from the neck while doing this. You can pull it off the bone and put it into the gravy if you want to go to all that trouble.)

4. 

   Heat all to boiling & add a cream sauce made of water & flour in a shaker. I use a Tupperware shaker. (1/2 full of cold water, add 4 heaping large-serving-spoon size of flour). Stir briskly while pouring into hot broth.

5. 

   After thickening, I pour it into a pre-heated crock pot. When the turkey is cooked, my husband drains the drippings into one end of the pan and we add that to the gravy for more flavor. Add salt to flavor.

Tips & Warnings

• This makes enough gravy for a crowd. We're usually feeding 20 or more.

Resources

• Thanksgiving Recipes - Giblet Gravy

[wordstock]

on 1/16/2009 I make giblet gravy the same way. Great article.

[WriterGig]

on 9/15/2008 Thanks for the great recipe. We used to give the organ meats to our cats, but now that we know how good they are we use them in stock or meatloaf. Can't wait to try the gravy!