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Turkey Giblet Gravy

Turkey Giblet Gravy recipe image
This classic Southern-style gravy transforms leftover turkey drippings and giblets into a luxurious, velvety sauce perfect for holiday leftovers or weeknight dinners. The deep, savory flavor comes from browning the roux in rich pan drippings and simmering it with homemade turkey stock. Tender pieces of neck meat and gizzard add texture and protein, while the liver provides a distinct earthy note. It pairs beautifully with mashed potatoes, stuffing, or fresh bread for soaking up every last drop. A comforting, homemade touch that elevates any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 340.9
Description
This classic Southern-style gravy transforms leftover turkey drippings and giblets into a luxurious, velvety sauce perfect for holiday leftovers or weeknight dinners. The deep, savory flavor comes from browning the roux in rich pan drippings and simmering it with homemade turkey stock. Tender pieces of neck meat and gizzard add texture and protein, while the liver provides a distinct earthy note. It pairs beautifully with mashed potatoes, stuffing, or fresh bread for soaking up every last drop. A comforting, homemade touch that elevates any meal.
Ingredients
  • 1/4 cup Pan drippings
  • 1/4 cup Flour
  • 1 cup Water
  • 2 cup Turkey stock
Directions
  1. 1
    Pre-cook turkey giblets until tender, then chop into bite-sized pieces. Set aside the liver separately if desired.
  2. 2
    Pour the fat and drippings from the turkey roasting pan into a glass measuring cup.
  3. 3
    Measure 1/4 cup of the fat and return it to the roasting pan; reserve the remaining fat and stock for other uses.
  4. 4
    Sprinkle the flour into the hot fat in the pan. Cook and stir constantly over low heat for 2 to 3 minutes to create a light brown roux.
  5. 5
    Gradually whisk in the water and 2 cups of reserved turkey stock to dissolve the roux.
  6. 6
    Bring to a simmer, stirring frequently and scraping up the browned bits from the bottom of the pan. Cook for 2 minutes until the gravy thickens and bubbles.
  7. 7
    Strain the gravy through a fine-mesh sieve into a saucepan to remove any lumps or solids.
  8. 8
    Stir the chopped giblets and reserved liver back into the strained gravy.
  9. 9
    Taste and season with salt and pepper as needed. Serve warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 340.9kcal
% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.6g3%
Cholesterol 82.8mg28%
Sodium 169.9mg8%
Total Carbohydrate 23.9g8%
Dietary Fiber 1.0g4%
Sugars 0.2g
Protein 37.6g76%

* 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

If you do not have pan drippings, you can substitute with butter or turkey fat.

For a smoother gravy, omit the giblets or blend the gravy before serving.

Store leftover gravy in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or stock if it thickens too much.

Ensure giblets are fully cooked before adding them to the gravy to ensure food safety.

Keywords: turkey, gravy, giblets, drippings, southern, holiday, thanksgiving, christmas, stock, roux, pan sauce, comfort food, side dish, leftovers
Read it online: https://www.chefs-mate.com/recipe/turkey-giblet-gravy/