Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Time: 2 hours. Why do we love this gravy? For its intense, triple-decker poultry flavor from turkey giblets, chicken broth, and turkey drippings.

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Recipe Summary

Serves 24 (makes 8 cups without giblets)


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-qt. pan over high heat, combine giblets, neck, 10 cups broth, the wine, onions, carrots, celery, parsley, marjoram, and 1 tsp. each salt and pepper. Cover and bring to a boil. Reduce heat and simmer until all giblets are very tender when pierced, about 1 hour.

  • Toast flour in a large frying pan over medium-high heat, stirring, until deep golden brown and smells richly toasted (but not scorched), 12 to 15 minutes. Pour into a bowl.

  • Pour broth through a fine strainer into a bowl, reserving pan. Discard vegetables (save giblets and neck if you like). Measure broth. If you have more than 8 cups, boil to reduce; if you have less, add more chicken broth.

  • If using giblets and neck, pull meat off neck; discard bones. Finely chop meat and giblets.

  • Whisk about 3 cups simmered broth into flour. Pour into the 5- to 6-qt. pan and add remaining broth.

  • Scrape drippings free from roasting or grill drip pan; add to broth. Bring to a boil over high heat, stirring; lower heat and simmer, stirring often, about 5 minutes. Add giblets, if you like, and stir 1 to 2 minutes more. Season with salt and pepper to taste.

  • Make ahead: Up to 1 day ahead, make through Step 5, cover, and chill. To reheat, add turkey drippings and warm over low heat, stirring often.

  • Note: Nutritional analysis is per 1/3-cup serving.

Nutrition Facts

35 calories; calories from fat 5%; protein 2.3g; fat 0.2g; carbohydrates 6g; fiber 0.5g; sodium 342mg; cholesterol 2mg.