We all know you can’t have Thanksgiving without gravy! And gravy can be so easy to make. There’s one gravy though that’s a real Southern delicacy— Giblet Gravy! Today we’re going to share with you how to make the perfect giblet gravy.
First, you may be wondering what giblets are. The giblets include the gizzard, heart, and liver of the turkey. When you get your turkey, you’ll usually find them in a bag in the turkey cavity. We know giblets don’t necessarily sound super yummy, but we promise that they’re full of delicious flavor. Now let’s get cooking!
First gather your ingredients. You’ll need the following:
- 3 tablespoons cornstarch
- 2 heaping tablespoons cornbread stuffing mix, uncooked and reserved from stuffing
- 2 chicken bouillon cubes
- Turkey giblets
- 4 cups or broth or chicken stock or broth fresh turkey stock
- ⅓ cup cold water
- 1 hard-boiled egg, sliced
- 2 teaspoons poultry seasoning
- salt and freshly ground black pepper, to taste
Make sure the giblets are clean (remove membranes as needed), if they aren’t already. Next, chop the giblets and the meat that has been removed from the turkey’s neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and the raw stuffing mix to the stock.
In a separate bowl, mix the cornstarch and water together, and add it to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes, until it thickens to a nice gravy consistency. Add the salt and pepper, to taste, and finish it off by adding the sliced boiled egg.
It’s really so simple to make your own giblet gravy, and it’s always more delicious too! Do you make your own gravy or do you rely on instant-gravy packets or pre-made jars of gravy? We’d love to hear!
