I’m sharing my Giblet Gravy Recipe because the rich, egg enriched sauce and simmered giblets create a surprisingly simple Thanksgiving gravy you’ll want with both turkey and chicken.

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I never expected a Giblet Gravy Recipe would become the argument starter at my table. Using chopped giblets and neck plus chopped hard boiled eggs, this Southern take feels at once old time and slightly rebellious.

Folks who know The Tipsy Housewife Turkey Gravy will nod when they taste the punchy, slightly rich sauce that holds up to turkey or chicken. I keep it honest, a little lumpy sometimes, with those egg bits peeking through, and it always makes people ask what I did different.

Ready for a gravy that won’t hide in the background?

Ingredients

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Giblets and neck: Rich in protein and iron, deep savory flavor, can be slightly chewy when simmered
Butter and drippings: Adds silky mouthfeel and umami, boosts fat content, gives gravy it’s golden color
All purpose flour: Thickens gravy, provides carbs and a toasty base when cooked into a roux
Turkey or chicken stock: Concentrated savory liquid, supplies sodium and flavor, keeps gravy from tasting flat
Hard boiled eggs: Adds creaminess and richness, extra protein and yolky texture when chopped into gravy
Poultry seasoning and bay leaf: Herbal warmth from thyme and sage, bay leaf adds subtle aroma, prevents blandness
Parsley (optional): Bright fresh herb finish, adds color and a mild, slightly bitter freshness

Ingredient Quantities

1 pound giblets and neck from turkey or chicken, roughly chopped

2 tablespoons unsalted butter plus 1/4 cup rendered turkey or chicken drippings if available

1/3 cup all purpose flour

1 medium yellow onion, finely chopped

1 stalk celery, finely chopped

3 to 4 cups turkey or chicken stock

3 hard boiled eggs, peeled and chopped

1 bay leaf

1/2 teaspoon poultry seasoning

1 to 1 1/2 teaspoons kosher salt, to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley, optional

How to Make this

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1. Prep everything first so you dont scramble while cooking: chop the giblets and neck into bite sized pieces, finely chop onion and celery, peel and chop the 3 hard boiled eggs, measure out butter, drippings, flour, stock and spices. If your giblets include liver set it aside so you can add it near the end it can turn bitter if overcooked.

2. Heat a heavy skillet or medium saucepan over medium heat and melt 2 tablespoons butter with the 1/4 cup rendered drippings if you have them. Add the chopped giblets and neck and brown them well about 4 to 6 minutes, stirring so they dont burn.

3. Push the giblets to the side and add the chopped onion and celery, cook until softened and translucent about 4 minutes, scraping up any browned bits for flavor.

4. Sprinkle the 1/3 cup all purpose flour over the mixture and stir constantly to make a roux, cooking 2 to 3 minutes until it smells nutty and turns a light golden brown. Don’t let it scorch.

5. Slowly whisk in 3 cups of the turkey or chicken stock, a little at a time so you dont get lumps. Add the bay leaf and 1/2 teaspoon poultry seasoning. Bring to a gentle simmer, whisking to combine.

6. Reduce heat to low, cover and simmer 25 to 40 minutes until the giblets are tender and the gravy has thickened. If it gets too thick add up to the remaining cup of stock to loosen. Taste for doneness.

7. If you reserved liver add it now chopped small and simmer 2 minutes more. Stir in the chopped hard boiled eggs and let them warm through, they add richness and texture. Remove and discard the bay leaf.

8. Season with 1 to 1 1/2 teaspoons kosher salt to taste and 1/2 teaspoon freshly ground black pepper. If the gravy has lumps or you want it smoother press it through a coarse strainer or give it a quick whirl with an immersion blender for a few seconds.

9. Stir in 1 tablespoon chopped fresh parsley if using, give a final taste and adjust seasoning. Serve hot with turkey or chicken, over mashed potatoes or stuffing.

Equipment Needed

1. Heavy skillet or medium saucepan — for browning the giblets and making the gravy.
2. Chef’s knife — to chop giblets, neck, onion, celery and the hard boiled eggs.
3. Cutting board — sturdy surface for all the chopping.
4. Measuring cups and spoons — for butter, drippings, flour, stock and seasonings.
5. Wooden spoon or heatproof spatula — to stir and scrape up the browned bits.
6. Whisk — to make the roux smooth and to add stock without lumps.
7. Fine mesh strainer or immersion blender — for smoothing any lumps if needed.
8. Ladle and a serving spoon — for spooning the gravy onto plates or potatoes.

FAQ

What if I dont have giblets or a neck, can I still make the gravy? A: Yes, use extra turkey or chicken stock and a splash of drippings or butter for fat, or brown some diced dark meat for flavor; the gravy will still be tasty though a little less "giblet-forward".

How do I get the gravy thicker or thinner? A: For thicker gravy, cook the roux a bit longer and add less stock, or whisk in a small slurry of flour and cold water; for thinner, stir in more hot stock a little at a time until you like the consistency.

When should I add the chopped hard boiled eggs and what do they do? A: Fold the chopped eggs in at the very end off heat so they stay tender and dont break down; they add richness and a classic Southern texture to the gravy.

My gravy tastes bitter or burnt, what happened? A: Most likely the flour or drippings got too dark, or the liver was overcooked; start a new roux if it burned, or add a little extra stock and a pinch of sugar to balance bitterness.

Can I make this ahead and how do I store it? A: Yes, cool quickly and refrigerate up to 3 days or freeze up to 3 months; reheat gently over low heat, thin with stock if it thickens, and add chopped eggs fresh before serving.

How salty should it be and can I adjust seasoning at the end? A: Taste near the end, start with less salt then add up to the 1 to 1 1/2 teaspoons called for, you can always add more but cant take it out so go slow and adjust pepper and parsley at the finish.

Southern Giblet Gravy Recipe Substitutions and Variations

Giblets and neck: swap for boneless dark meat like turkey or chicken thighs cut small and cooked till tender; or for a vegetarian option use sautéed cremini or portobello mushrooms with a splash of soy sauce for extra umami.
2 tablespoons unsalted butter plus drippings: use olive oil or melted butter if you dont have drippings, or use bacon fat or pancetta fat for a richer, smoky note.
1/3 cup all purpose flour: use cornstarch or arrowroot as a gluten free thickener, make a cold slurry and add slowly, use about half the volume of cornstarch and adjust to desired thickness.
3 to 4 cups turkey or chicken stock: replace with low sodium chicken broth or vegetable stock, or dissolve bouillon in hot water to taste if you run out of stock.

Pro Tips

– Brown for real. Spend the extra minute or two getting good color on the giblets, scrape up the browned bits and deglaze with a little stock. That browned stuff is flavor, skip it and the gravy will taste flat.

– Keep the liver out till the end, chopped small, or skip it if you dont like that metallic note. Liver goes bitter fast so add it only in the last couple minutes so it stays tender.

– Warm your stock and add it slowly while whisking so you dont get lumps. If lumps still happen, force the gravy through a coarse strainer or zap it for 2 to 3 seconds with an immersion blender for a silky finish.

– Finish for shine and balance. Stir in a cold pat of butter or a splash of cream right off the heat for richness, and add a tiny splash of vinegar or lemon if the gravy tastes too heavy. Little acid makes it sing.

– Plan for thickness changes. Gravy always thickens as it cools, so keep some extra hot stock on hand to loosen it later. Reheat gently, whisking, and add the chopped hard boiled eggs at the last minute so they dont dry out.

Southern Giblet Gravy Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Giblet Gravy Recipe because the rich, egg enriched sauce and simmered giblets create a surprisingly simple Thanksgiving gravy you’ll want with both turkey and chicken.

Servings

servings

Calories

329

kcal

Equipment: 1. Heavy skillet or medium saucepan — for browning the giblets and making the gravy.
2. Chef’s knife — to chop giblets, neck, onion, celery and the hard boiled eggs.
3. Cutting board — sturdy surface for all the chopping.
4. Measuring cups and spoons — for butter, drippings, flour, stock and seasonings.
5. Wooden spoon or heatproof spatula — to stir and scrape up the browned bits.
6. Whisk — to make the roux smooth and to add stock without lumps.
7. Fine mesh strainer or immersion blender — for smoothing any lumps if needed.
8. Ladle and a serving spoon — for spooning the gravy onto plates or potatoes.

Ingredients

1 pound giblets and neck from turkey or chicken, roughly chopped
2 tablespoons unsalted butter plus 1/4 cup rendered turkey or chicken drippings if available
1/3 cup all purpose flour
1 medium yellow onion, finely chopped
1 stalk celery, finely chopped
3 to 4 cups turkey or chicken stock
3 hard boiled eggs, peeled and chopped
1 bay leaf
1/2 teaspoon poultry seasoning
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley, optional

Directions

Prep everything first so you dont scramble while cooking: chop the giblets and neck into bite sized pieces, finely chop onion and celery, peel and chop the 3 hard boiled eggs, measure out butter, drippings, flour, stock and spices. If your giblets include liver set it aside so you can add it near the end it can turn bitter if overcooked.
Heat a heavy skillet or medium saucepan over medium heat and melt 2 tablespoons butter with the 1/4 cup rendered drippings if you have them. Add the chopped giblets and neck and brown them well about 4 to 6 minutes, stirring so they dont burn.
Push the giblets to the side and add the chopped onion and celery, cook until softened and translucent about 4 minutes, scraping up any browned bits for flavor.
Sprinkle the 1/3 cup all purpose flour over the mixture and stir constantly to make a roux, cooking 2 to 3 minutes until it smells nutty and turns a light golden brown. Don’t let it scorch.
Slowly whisk in 3 cups of the turkey or chicken stock, a little at a time so you dont get lumps. Add the bay leaf and 1/2 teaspoon poultry seasoning. Bring to a gentle simmer, whisking to combine.
Reduce heat to low, cover and simmer 25 to 40 minutes until the giblets are tender and the gravy has thickened. If it gets too thick add up to the remaining cup of stock to loosen. Taste for doneness.
If you reserved liver add it now chopped small and simmer 2 minutes more. Stir in the chopped hard boiled eggs and let them warm through, they add richness and texture. Remove and discard the bay leaf.
Season with 1 to 1 1/2 teaspoons kosher salt to taste and 1/2 teaspoon freshly ground black pepper. If the gravy has lumps or you want it smoother press it through a coarse strainer or give it a quick whirl with an immersion blender for a few seconds.
Stir in 1 tablespoon chopped fresh parsley if using, give a final taste and adjust seasoning. Serve hot with turkey or chicken, over mashed potatoes or stuffing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.