Giblet gravy is one of my favorite things about Thanksgiving and Christmas.

Giblet Gravy - The Southern Lady Cooks


My family loves giblet gravy over cornbread dressing for the holidays.  It is easy to make and is a wonderful addition to you holiday meal whether it be Thanksgiving or Christmas. Many people love this gravy because it is such a holiday classic!  There are many variations to making gravy but this is one of our favorites.

Giblet Gravy Ingredients Needed:

Giblets from turkey (heart, gizzard, liver and neck)

Water or chicken broth


Black pepper

Drippings from turkey pan (about a cup)

Self-rising flour

This gravy is also delicious over mashed potatoes but it really goes great with this cornbread dressing. Honestly it wouldn’t be Thanksgiving without cornbread dressing and giblet gravy. If you have never made this you should give it a try! Many people also add hard boiled eggs to this gravy, so feel free to do that as well.  As you can see this is a very simple recipe with only a few ingredients.

We love these reviews and if you haven’t tried this gravy you should! 

“Best gravy recipe ever. I used it for the first time last Thanksgiving(2019) and it was easy and very delicious. I will be using it again and always.” – Sandra

“My family also added extra ingredients like celery , onion, and chopped boiled eggs. My FIL , who was from southern Louisiana added smoked oysters and chopped pecans to this same dressing recipe. It was actually very delicious!” – Susan

“This gravy was so easy to make and we all loved it! I will definitely use this recipe from now on! I also made your cornbread dressing and it was wonderful too. Thank you for sharing all of your delicious recipes!” – Kristie


Giblet Gravy - The Southern Lady Cooks

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Print Recipe
4.67 from 6 votes

How to make Giblet Gravy

Giblet Gravy is easy to make and a great addition to any holiday meal.
Prep Time5 minutes
20 minutes
Total Time25 minutes
Course: Gravy
Cuisine: American
Keyword: Giblet Gravy
Servings: 5 cups
Author: Judy Yeager


  • Giblets from turkey heart, gizzard, liver and neck
  • 4 cups water or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Drippings from turkey pan about a cup
  • 3/4 cup self-rising flour


  • Boil giblets in water or broth until cooked. Remove and chop. I remove the skin from the neck and pull any meat off the bone. Discard neck bone.
  • Put meat and giblets back in water or broth and add salt and pepper, flour and drippings. Continue cooking while stirring continuously with wire whisk until thickens. Serve over stuffing or dressing. Makes about 5 cups.

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