Easy Giblet Gravy

It will definitely be on the menu from here on after.

Great recipe. Came out better than the turkey.

I didn’t have drippings. I boiled giblets in stock w onion and celery, the grated up to make gravy. Not my best, but all liked

I just made this amazing I doubled the recipe it turned out so good . I dont make gravy but today is Thanksgiving. thank you for your recipe

Very easy, delicious recipe. I added roughly chopped mushrooms and it was a hit!

This gravy is delish!! This photo shows the gravy before I added more water to it the next day to the left overs. So it’s a little thick in this photo but it tasted so good! My kids gobbled it all up! The next day I used the gravy for turkey pot pies and I added water to the gravy when I reheated it over the stove. I was kicking myself for not adding more water in the first place but now I know for next time. It’s probably important to note that I made four times the recipe in one sitting – so that might be why it came out so thick. Anyway enjoy this! It’s so dang good. I was heavy handed with the drippings and the giblets!

Good, but I recommend sifting the flour to prevent lumps. Be sure to use a skillet, not regular pan.

I had to add corn starch to make it thicken enough to be “gravy” consistency, but the flavor was fantastic!

I read others reviews. First time making giblet gravy. This recipe should include how to cook the giblets – I googled it (pioneer woman). Boil giblets about 45 minutes. take as much neck meat off as you can. finely chop this and other giblets (all parts) finely. 1. I suggest using low sodium broth as mine was too salty. 2. I think I ended up using almost double the drippings to get the flavor where I wanted it. 3. I only used half the giblets and that was enough to please a crowd. I think too much would turn some people off. I had a jarred gravy as an emergency back up, let others taste test both and everyone chose this! Good first go at it!

We absolutely loved it. There’s nothing like making a delicious gravy for your holiday turkey.

This was my favorite dish at Thanksgiving. I also added chopped bell pepper and half of a yellow onion. Tastes fantastic over rice. I also used Chicken Stock because that’s all I had on hand. Tasted absolutely wonderful.

I just made it along with the stock recipe! Delicious!

This is the kind of recipe I love. After making a batch of homemade pan gravy, I wonder why anyone would even CONSIDER buying it in the jar? This is so good. Very easy. The picture I’m uploading is the chunky version, containing small bits of sage and cooked giblets. Next time, I might blend it so the gravy is super-smoothe. But it’s good this way, too. I’ll make it again.

I followed exactly except I discarded the giblets after saving the broth

Excellent and easy! For the stock I boiled the neck and giblets in 6 cups of broth seasoned with white onion, sage, thyme, rosemary, and black pepper for about an hour until it reduced to about 3 cups of liquid. I also doubled the flour and drippings to maximize the flavor and get the thickness just right. Everyone loved it!

not great al all. hard to make work

Everyone at Friendsgiving LOVED this gravy

Mafde this Thanksgiving 2012 – delicious

My first try with a scratch gravy recipe … awesome! Easy, and well received! Will do this again!

My first home made Gravy ever and I love it! The only think I changed was to blend everything together in a blender in the end.

Made this as directed and it’s a keeper!