How to Make Southern-Style Giblet Gravy

In more recent years, cooks have gone for regular brown gravy for their holiday turkeys. However, I still enjoy the old-fashioned giblet gravy that my mother made (and it's a favorite of my family's as well).

If the thought of giblets grosses you out, you can make the gravy without the giblets for a buttery smooth gravy.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 5 Tbs. Butter or margarine
• 5 Tbs. All-purpose flour
• 1 - 2 large cans chicken or turkey broth
• 4 hard-boiled eggs,chopped fine
• Chicken Giblets, consisting of gizzards and livers, boiled until done and chopped fine
• Salt & Pepper to taste
• Large skillet

1. In a large skillet (I prefer cast iron), melt butter or margarine over low to medium low heat.

2. Once butter is melted, gradually stir in flour until mixture is smooth and free of any lumps.

3. Gradually add broth while increasing heat to medium. Continually stir mixture and add more broth to bring mixture to desired consistency. Mixture should be bubbling slightly to thicken mixture. If heat is too high, the gravy will burn.

4. Once gravy has reached desired consistency, return heat to low and stir in chopped, hard-boiled eggs and finely chopped giblets.

5. Salt and pepper to taste.

Tips & Warnings

• As a time saver, prepare boiled eggs and giblets the day before or earlier during the day of your meal. If refrigerated before adding to the gravy, the eggs and giblets tend to hold together better.
• When preparing giblets, use more gizzards than livers. I typically use only 2 or 3 firm livers.
• If you need more gravy, simply use a tablespoon of butter for every tablespoon of flour.
• Giblet gravy should be one of the last menu items you prepare since it thickens as it sets. I usually put the gravy on while the bread is baking.
• Be selective when choosing livers: if they fall apart, they tend to make the gravy "dirty" looking. Thus, you will need to gently stir in giblets.
• Monitor heat continually: if the heat is too high, the gravy will burn. If it's too low, the gravy will not thicken.