Giblet Gravy


You’ll flip your giblets over this savory gravy.

Turkeys are filled with parts that people don’t always want to eat on a stick, but wouldn’t mind seeing made into a thick and savory gravy. Why toss some of the giblets, when you can add them to gravy?

Turkey giblet gravy
Turkey neck (could also use gizzards and liver)
4 cups chicken stock
1 cup chopped celery (include leaves)
1 cup carrot, chopped
1 cup onion, chopped
3 hard-boiled eggs, chopped
salt
In a 4 quart saucepan, add chicken stock. Boil turkey neck/parts, celery, carrot, onion, salt and pepper. Simmer until stock is reduced by 25%. Strain out liquid. Save meat*.
Dice turkey and eggs into small pieces.
In 1 stick butter in a pan, add ThickenThin/Not Starch. Cook until thickened. Add liquid, diced meat and egg, and cook until proper consistency.

*vegetables can be saved and used elsewhere
Makes 8, 1/2 cup servings.
Nutritional information: Calories: 110, Carbohydrates: 3 g, Fiber: 0 g, Net Carbohydrates: 3 g, Protein: 13 g, Fat: 5 g
If you like this recipe, see also:
Gravy
Broth Gravy
Mashed cauliflower

Print Friendly

Comments

  1. Stellar Miller says:

    Eggs seem like an odd addition to this. Do you usually put eggs in your gravy or do they serve a purpose like thickening?

    • For this recipe, the eggs, as weird as they seem, add a texture to the gravy that helps it feel a little more thickened and meaty and complete. This is literally one of the best gravies I have ever had.

  2. How chunky do you leave the eggs, Jamie? Are they supposed to mostly disintegrate, or stay intact?

    • You want the egg to still have some heft o it, so don’t mash it fine like a really smooth egg salad; mince the egg instead into small yet discernible bits of egg. It will meld in with the giblets to provide a perfect texture.

Leave a Reply