This is now one of my new favorites. I adore making homemade soups in the fall. Pair with stale rolls.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 3 cups |
Ingredients
- 1 quart water
- giblets from a turkey
- ¼ medium yellow onion
- 1 stalk celery, cut in half
- 1 cube chicken bouillon
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 (14.5 ounce) cans chicken broth
- 4 large hard-cooked eggs, chopped
- ½ cup milk
- 2 tablespoons cornstarch
Instructions
- Gather all ingredients.
- Allrecipes/Nelly Cuanalo
- Simmer water, giblets, onion, celery, bouillon, salt, and pepper in a 2-quart saucepan for 40 to 50 minutes.
- Allrecipes/Nelly Cuanalo
- Transfer liver and neck to a cutting board; chop meat and set aside. Discard celery, onion, neck muscle, and any other giblets.
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- Return chopped liver and neck meat to the saucepan; add chicken broth and chopped eggs and set over medium heat.
- Allrecipes/Nelly Cuanalo
- Mix milk and cornstarch together in a small bowl; slowly add to the saucepan.
- Allrecipes/Nelly Cuanalo
- Reduce heat to low; cook and stir until gravy has thickened, 3 to 5 minutes.
- Allrecipes/Nelly Cuanalo
- Serve hot and enjoy!
- Nelly Cuanalo/Allrecipes
Nutrition Facts
| Calories | 69 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 531 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
this gravy was good, but did not get quite as thick as I would have liked. I ended up adding more cornstarch.
I added 1 more tablespoon corn starch to thicken. I would prefer 3 eggs, to the 4 recommended. It was great and reminded me of my Mamaw’s giblet gravy growing up. I will make this again!
Without a doubt the worst gravy I have ever made. Inedible. Had to go without gravy. Never thickened even with additional cornstarch. Too much liquid.
I made it just as is and left it on the stove before the meal. LOL and some of my quest seen it and thought it was dish water soaking before the wash. I explained to everyone and it was all gone in a flash. Everyone asked for the recipe before leaving. VERY GOOD !!!!!!!!!!!!!!!!!!
Great. I added some dressing to it and oyster. It was a hit v
It turned out great
Great tasting gravy. I put the neck & giblets in at the same time & discard the heart & liver.
First time making it and was a hit. I second the butter
Way too thin.
No changes
Good
I forgot to say add your giblets tp the gravy after making the gravy from scratch with flour by cooking some of the turkey in oil first take meat out of pan. Add flour to oil left in pan to make a thick gravy add turkey drippings to make gravy. She did not use flour was why she got complaints about gravy to thin. . Giblet gravy is not thin in my house and does not need to be. Tastes a lot better. In a pot add giblets, neck, onions, in water boil. I never add the liver but it is your choice. Boiil until done. Add this to the gravy, add egg whites only to the gravy. I love a lot of egg whites in it. Cut up turkey you seared to make gravy and add to the gravy, Simmer and enjoy. Best gravy ever!
Excellent gravy!! But I did leave out the chopped giblets and the egg to appease my picky family.
My gravy wouldn’t thicken and I found it rather bland…
We made this giblet gravy for Thanksgiving and it was wonderful. Very easy to make and delicious. I didn’t have any milk, so I used half and half and it was so rich and creamy. I would highly recommend this recipe for a delicious gravy to compliment any meal.
It did take more than 2 tbs of cornstarch to thicken. I added about 6-8 tbs (dissolved in milk) and it turned into a perfect gravy consistency! I thought it needed something else at the end, so I added a chicken bouillon to the finished gravy. Perfect!
Easy and delicious ??
throw away the gizzard? sacrilege!!
I loved the way this gravy turned out. I did make some changes to the recipe. I added a box (32 oz.) of turkey broth instead of chicken broth. I did not use the eggs at all. I continued to thicken with increments of 2T cornstarch mixed with 2T water. I did not cut the giblets up to add to gravy. I also added 3-4 drops of yellow food coloring to give it a more palatable color. The coloring gave it a rich turkey gravy appearance. With the changes this will be my go-to gravy recipe for Thanksgiving. Made the night before and just re-heated before the meal.
Didn’t have to make any changes, except I added a great deal of pepper. I will keep this recipe for future use indeed.
Rating: 3.5….The taste is good – I used stock from my turkey and one can of broth. I added LOTS of extra flour and about an extra tablespoon of cornstarch until it reached my desired thickness. I would make it again and just remember to add about 1/2 cup of pasty flour to the mixture to thicken it up.