Giblet Gravy

Dips/Sauces and tagged

For giblets, use gizzard and heart. Do not use liver.


  • Giblets, wing tips, and neck bone from turkey.
  • 2 qts cold water
  • 1 onion, chopped
  • 1-2 ribs celery, chopped
  • 3 Tbsps chopped parsley, or to taste
  • Fat (poultry, butter, or margarine)
  • Flour
  • Salt and pepper to taste


  1. While turkey cooks, or the day before, cover giblets, wing tips and neck bone with water in a large pot. Add onion, celery and parsley; simmer 2 hours. Strain broth and reserve for gravy.
  2. Pick meat from neck and wing tips. Finely chop all giblets and meat. Set aside. Pour broth into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off fat; reserve fat and liquid separately.
  3. For each 2 cups of gravy desired, use 3 Tbsp fat, 3 Tbsp flour and 2 cups liquid (broth, vegetable juice, bouillon or water). Measure fat into saucepan. Over low heat, blend in flour; cook until bubbly, stirring constantly with a wire whisk.
  4. If desired, brown fat and flour slightly to enhance color and flavor. Remove pan from heat. Stir in liquid; whisk constantly until blended with fat-flour mixture. Add chopped giblets. Simmer gently 5 minutes. Season with salt and pepper.