Giblet and Turkey Neck Gravy

My Giblet and Turkey Neck Gravy isn’t just a holiday staple. It’s a memory keeper. The kind of rich, savory sauce that reminds you of crowded kitchens, handwritten recipe cards, and the unmistakable scent of something simmering low and slow. While laughter hums in the background of my grandmother’s kitchen.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6 Servings

Calories: 165 kcal per serving

Ingredients

Turkey or chicken giblets
4 cups - Water
1 stalk - Celery
1 - Carrot
1 - Onion
4 tablespoons - Unsalted butter
4 tablespoons - Flour
2 ½ cups - Turkey drippings and reserved giblet stock
½ tsp - all-purpose seasoning
¼ tsp - Poultry Seasoning

Instructions

Add the giblets to a saucepan and cover with water; Add celery, carrot and onion to the pan.
Bring to a boil, reduce heat to medium low and simmer for 1 ½-2 hours.
Drain the giblets, making sure to save the stock. Remove all of the vegetables and discard.
Once the giblets are cool enough to handle, remove the meat from the neck and chop the rest of the giblets into small pieces.
Melt butter in a sauce pan over medium heat.
When butter is melted, whisk in flour until a paste forms.
Whisk the flour paste for about 1 minute.
Slowly whisk in the drippings and/or giblet stock.
Stir in All Purpose Seasoning and Poultry Seasoning Blend.
Simmer over medium heat until gravy thickens to desired consistency.
Taste for seasoning and adjust as necessary.
Stir in chopped giblets and warm through over medium low heat.

Nutrition