Old-Fashioned Giblet-Egg Gravy

1 Review
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Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes about 2 1/2 cups
By James Farmer
November 2013
RECIPE BY Southern Living

"My family likes our gravy thin and soupy, but you can thicken yours as desired," James says. Feel free to omit the egg or giblets, but do start with homemade chicken or turkey stock or the best broth you can buy.

Ingredients

  • 3 tablespoons butter
  • 1 medium-size yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 3 cups organic chicken broth
  • Giblets and neck from 1 turkey, finely chopped*
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 Tbsp. dry sherry
  • 1 large hard-cooked egg, peeled and sliced

How to Make It

Step 1

Melt butter in a small saucepan over medium heat. Add onion, and sauté 3 to 4 minutes or until tender. Add garlic; sauté 1 minute. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth and next 3 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 10 to 15 minutes or until giblets are thoroughly cooked and gravy is thickened. Stir in sherry and egg just before serving.

Step 2

* 1/4 cup each finely chopped chicken gizzards and livers may be substituted.

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Ratings & Reviews

cher77's Review

cher77
January 23, 2014
My mom used to hip-shoot the amounts of flour and stock and always come up with something amazing every Thanksgiving. She was never much of a cook, but she could make a mean gravy. This is pretty close considering I used store-bought stock. I could only imagine it would be even better if I used homemade stock or store-bought stock with some of the juices from the turkey. This was very good, though, almost like Mom's. And it doesn't take 30 minutes to make - more like 10.