Giblet Gravy

Oxmoor House


4 cups


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Giblets and neck reserved from turkey
4 cups water
Pan drippings from roasted turkey
1 small onion, chopped
1 celery rib, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/4 cup water
1 hard-cooked large egg, chopped
Salt and pepper to taste


Prep: 5 Minutes
Cook: 1 Hour, 51 Minutes

Combine giblets, neck, and water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour or until giblets are tender. Strain, reserving broth. Discard turkey neck. Coarsely chop giblets; set aside.

Skim and discard fat from reserved pan drippings of roasted turkey. Add reserved broth (at least 2 1/2 cups) to pan drippings; stir until browned bits are loosened from bottom of roasting pan.

Transfer broth and drippings to a saucepan, if desired, or continue cooking in roasting pan over 2 burners on the stove. Stir in chopped giblets. Add onion and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.

Combine cornstarch and 1/4 cup water, stirring well; gradually stir into gravy. Bring to a boil; boil 1 minute or until thickened. Stir in egg. Add salt and pepper to taste. Serve hot.

Created date

August 2009