Giblet Gravy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 giblets from a turkey
- 1 cube chicken bouillon
- 1 stalk celery halved
- 1/4 yellow onion
- 1 quart water
- 2 (14.5 ounce) cans chicken broth
- 4 hard-cooked eggs
- Carbohydrate 19.6870883410497 g
- Cholesterol 756.948000010144 mg
- Fat 21.9612566699652 g
- Fiber 0.833783344677172 g
- Protein 27.0479250032753 g
- Saturated Fat 7.83871466855887 g
- Serving Size 1 1 recipe (1284g)
- Sodium 373.028666659469 mg
- Sugar 18.8533049963726 g
- Trans Fat 3.41858866705011 g
- Calories 384 calories
As a housewife, I love making delicious and comforting meals for my family. This Giblet Gravy is one of my go-to recipes, especially during the holidays.
It's incredibly easy to make and always a crowd-pleaser. The rich, savory flavor of the giblets pairs perfectly with the creamy broth and tender vegetables. I often serve this gravy over mashed potatoes, roasted chicken, or even rice.
Not only is this gravy delicious, but it's also a great way to use up leftover giblets from Thanksgiving or Christmas dinner. Simply simmer the giblets in water with some salt, pepper, and bouillon cubes. Once they're tender, remove the celery and onion, then chop the liver and neck meat and return it to the pan. Add some chicken broth or turkey drippings, and you're almost done!
To finish the gravy, I like to add some chopped eggs for a bit of extra richness. Then, I mix cornstarch with some milk and slowly whisk it into the gravy until it thickens.
I hope you enjoy this Giblet Gravy as much as my family does! It's a simple yet satisfying dish that's perfect for any occasion.
Step-by-step
- In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
- Discard celery, onion and gizzard. Chop liver and neck meat and return to pan.
- Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
- Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
