HOW TO MAKE GIBLET GRAVY
Giblet gravy is one of my favorite things about Thanksgiving and Christmas.
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
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. Enjoy! Some people add boiled eggs to the gravy.
How to make Giblet Gravy
Ingredients
- 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
Instructions
- 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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