Giblet Gravy

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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