Giblet Gravy With Wine

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Servings: 1 Difficulty: Advanced
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Rich, savory gravy made from turkey drippings, giblets, and white wine
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Giblet Gravy With Wine

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 97.5

Description

This classic Giblet Gravy with Wine transforms simple turkey leftovers into a luxurious, velvety sauce. By simmering turkey giblets and neck with aromatic vegetables like onion, carrot, and celery, you create a deeply flavorful stock. The addition of dry white wine adds brightness and complexity, while pan juices provide a rich, roasted foundation. This gravy is essential for holiday tables, offering a perfect balance of savory depth and subtle acidity. It pairs beautifully with roasted turkey, mashed potatoes, or stuffing. The texture is smooth and thick, achieved by carefully incorporating flour and Madeira. Whether for Thanksgiving or a weekend roast, this homemade gravy elevates any meal with its traditional, comforting taste. It is a testament to using every part of the bird to create something truly special.

Ingredients

Directions

  1. Combine turkey giblets, neck, garlic, onion, carrot, celery, water, and white wine in a medium saucepan.
  2. Season with salt and fresh ground pepper to taste.
  3. Partially cover the saucepan and bring the mixture to a simmer.
  4. Simmer until the stock reduces to approximately 1 1/2 cups and develops an intense flavor.
  5. Degrease the pan juices from the roasted turkey by skimming off excess fat.
  6. Place the roasting pan on high heat.
  7. Strain the reduced giblet stock into the hot roasting pan juices.
  8. Bring the mixture to a boil, stirring and scraping up any browned bits clinging to the bottom of the pan.
  9. Cook for about 2 minutes while stirring constantly.
  10. In a separate bowl, beat together the remaining water, Madeira, and flour until smooth.
  11. Stir the flour mixture into the boiling pan juices.
  12. Continue cooking and stirring until the gravy thickens, about 5 minutes.
  13. Taste the gravy and continue reduction if the flavor seems weak.
  14. Adjust seasoning with additional salt and pepper if needed.
  15. Pour the finished gravy into a heated sauceboat and serve.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 97.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 30.9mg2%
Total Carbohydrate 7.9g3%
Dietary Fiber 1.5g6%
Sugars 3.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Any leftover gravy can be refrigerated for up to 5 days in an airtight container. It can also be frozen for up to 3 months.

Make-Ahead: The giblet stock can be prepared up to 1 day ahead. Store the reduced stock in the refrigerator until ready to make the gravy.

Ingredients: Ensure you use the neck and giblets from your roasted turkey for the best flavor. If you do not have turkey giblets, you can substitute with chicken giblets or omit them and use a high-quality chicken stock instead.

Tip: For a clearer gravy, strain the final mixture through a fine-mesh sieve. To prevent lumps when thickening, ensure the flour mixture is completely smooth before adding it to the hot liquid.

Keywords: gravy, giblets, turkey, wine, pan juices, stock, simmer, onion, carrot, celery, madeira, flour, thicken, holiday, thanksgiving, sausage, roast, drippings, vegetables, savory, classic
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