Giblet Gravy

Don't throw away turkey giblets! Use them to make this great gravy.

from Like Grandma Used to Make

Use the entire turkey this holiday season with our delicious Giblet Gravy.


  • 1 turkey neck, giblets and liver
  • 4 cups water
  • 1 medium-size yellow onion (cut into wedges)
  • 1 large carrot (cut into chunks)
  • 2 sprigs parsley
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon white or black pepper, divided
  • 1 can (12 ounces) evaporated skim milk
  • 1/3 cup all-purpose flour

    How to make it 

  • 1

    Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck and water. Add onion, carrot, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes. Add liver. Continue cooking for 20 minutes more or until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets and neck; discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside.

  • 2

    In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat and giblets; heat through.

  • 3

    Reserve 2 tablespoons of the pan drippings from roast turkey, add to gravy. Serve gravy with turkey and stuffing. Makes 3 cups.

Nutritional Information(per serving)

  • Calories: 77
  • Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 102mg
  • Sodium: 147mg
  • Carbs: 6g
  • Protein: 7g
  • Fiber: 0g

Serving size: 1/2 cup

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