Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turkey Giblet Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Michelle Minnaar
  • Total Time: 1 hour 45 minutes
  • Yield: 2L (8 cups) 1x
  • Diet: Kosher

Description

The perfect accompaniment to your Christmas Turkey. Instead of throwing them out, why don't you use your giblets to make this easy and delicious Turkey Giblet Gravy. 

Ingredients

Units Scale

Turkey Giblet Stock

  • 15ml (1 tbsp) butter
  • 5ml (1 tsp) vegetable oil
  • 1 turkey’s giblets
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 3 garlic cloves, crushed
  • 1 bay leaf
  • 1g (1 tsp) dried thyme

Turkey Giblet Gravy

  • 250ml (1 cup) turkey drippings
  • 45g (3 tbsp) flour
  • 30ml (2 tbsp) Dijon mustard
  • 2 hard boiled eggs, chopped [optional]

Instructions

  1. Heat the butter and oil in a medium-sized stock pot.
  2. Fry the giblets on all sides until golden brown. Remove the giblets from the pan and set aside. 
  3. Tip the onion, carrot, celery and garlic into the stockpot and fry the vegetables for 5 minutes or until softened.
  4. Pour in 1.5L (6 cups) of water, along with the bay leaf, dried thyme and reserved giblets.
  5. Bring the mixture to a boil, then reduce the heat to a steady simmer. 
  6. Cook for 1 hour, skimming the froth every now and then. The aim is to halve the amount of liquid, so that the flavour intensifies.
  7. Strain the stock through a fine-meshed sieve into a bowl. 
  8. Pick out the giblets, then strip all the meat off the applicable bones. Shred the meat. Including the liver is optional, set aside.
  9. Using a clean saucepan, heat up the turkey drippings. 
  10. Slowly stir in the flour, stirring vigorously to massage out all lumps. 
  11. Pour the giblet stock little by little, while stirring constantly, until everything is incorporated. 
  12. Transfer the sauce and giblet meat to a food processor and blend until smooth. 
  13. Tip the gravy back into the saucepan and add the mustard and season to taste. Serve immediately with your favourite Thanksgiving or Christmas trimmings. Enjoy!

Notes

  • This recipe assumes you are preparing a whole roast turkey at the same time, essentially cooking a Thanksgiving and Christmas dinner. I.e. you’ll need pan drippings from the cooked bird to complete this recipe.
  • Turkey giblets usually comprise the heart, gizzard, liver, and neck of the bird. 
  • If you’d like the gravy to be gluten free, substitute the flour with 18g (2 tbsp) cornstarch. You’ll need to make a slurry first before stirring it into the drippings. I.e. stir the cornstarch into 60ml (4 tbsp) of water to form a paste, then proceed with the recipe.
  • You can make the turkey giblet stock in advance. Once you’ve got the pan drippings it’s quick and easy to finish off the recipe.
  • You can use as much or little mustard as you like. It simply adds more depth to the gravy. 
  • Alternatively, if you prefer chunky gravy, you don’t need to blend the meat with the sauce in the blender and simply serve as is. 
  • If you would like to add a Southern twang to the giblet gravy, stir in the chopped hard boiled eggs at the end. 
  • If you're having trouble getting bay leaf, check out one of these bay leaf substitutes.
  • Since we're only using one stem of celery, you might find that you have plenty left-over. Don't waste it! If you won't be using it soon then check out my guide on freezing celery to make sure it doesn't just end up in the food bin. Alternatively, you could check out these celery substitutes!
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Gravy
  • Method: Boil
  • Cuisine: American

Find it online: https://www.greedygourmet.com/recipes-by-dish/sauces/turkey-giblet-gravy/