Giblet gravy, a time-honored favorite, is more than just a sauce—it’s an homage to the art of utilizing every part of the bird, an act that’s not only sustainable but also remarkably delicious. This rich and flavorsome gravy takes the humble giblets and transforms them into a gravy that sings with deep, meaty notes, capable of turning your roast dinners into a gourmet experience.
Ingredients
- Turkey neck
- Turkey tail
- Gizzards
- 2 boiled eggs
- ½ cup onion (chopped)
- ½ cup celery stalk (chopped)
- 3 pcs. fresh thyme
- 3 cups water
- 2 tbsp. cornstarch
- 1 tbsp. Himalayan Salt & pepper Seasoning
- 1 tbsp. Onion Seasoning
- 1 tbsp. Roasted Turkey & Chicken Seasoning
- 1 tbsp. Onion Garlic Pepper Seasoning
- 1 tbsp Garlic Seasoning
- Unsalted butter
How to make Giblet Gravy
- In a pot, melt a third of a stick of unsalted butter. Then, sauté chopped onion, celery, and fresh thyme.
- Now add in your giblets – turkey neck, turkey tail, and gizzards. Mix.
- Sprinkle seasonings to have that rich, savory flavor in your gravy. Add a tablespoon of each – Himalayan Salt & Pepper, Onion, Roasted Turkey & Chicken, Onion Garlic Pepper, and Garlic.
- Pour 3 cups of water. Stir and let it simmer for about 2 to 3 hours in low heat.
- Take out the giblets and cut their meat into bite-size pieces. Chop the hard-boiled eggs as well. Then, put them back into the pot. Stir.
- To make the gravy thicker, just dissolve 2 tablespoons of cornstarch in water. Ensure that the cornstarch is completely dissolved so that your gravy won’t have any lumps. Add the mixture to the gravy.
- Let it simmer for 2 minutes.
Serve and enjoy.