📝 About This Recipe
This Southern-style giblet gravy is the soul of a traditional holiday feast, turning humble poultry offal into a velvety, deeply savory masterpiece. By slow-simmering the neck and giblets with aromatic vegetables, we create a potent stock that, when combined with roasted pan drippings and a nutty roux, yields a sauce of unparalleled depth. It is a nostalgic, rich accompaniment that honors the tradition of whole-bird cooking and ensures no part of the bird goes to waste.
🥗 Ingredients
The Giblet Stock
- 1 set Poultry giblets (neck, heart, and gizzard; liver reserved separately)
- 4 cups Water
- 1/2 piece Yellow onion (roughly chopped)
- 1 piece Celery stalk (with leaves, chopped)
- 1 small Carrot (chopped)
- 1 piece Bay leaf
- 1/2 teaspoon Black peppercorns (whole)
The Gravy Base
- 1/4 cup Roasted poultry pan drippings (fat separated and reserved)
- 2 tablespoons Unsalted butter (as needed to supplement pan fat)
- 1/3 cup All-purpose flour
- 3 cups Reserved giblet stock (warm)
- 2 pieces Hard-boiled eggs (finely chopped)
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 1/2 teaspoon Fresh thyme (minced)
- 2 tablespoons Heavy cream (optional for extra richness)
👨🍳 Instructions
-
1
Place the turkey neck, heart, and gizzard into a medium saucepan. Add the water, onion, celery, carrot, bay leaf, and peppercorns.
-
2
Bring the liquid to a boil over medium-high heat, then immediately reduce to a low simmer. Skim off any foam that rises to the surface.
-
3
Simmer the giblets gently for about 60 minutes until the gizzard is tender. If using the liver, add it during the last 10 minutes of simmering to prevent it from becoming rubbery and bitter.
-
4
Strain the stock through a fine-mesh sieve into a clean bowl, discarding the vegetables and aromatics. You should have about 3 cups of liquid; add extra broth or water if short.
-
5
Remove the meat from the neck and finely chop it along with the heart, gizzard, and liver. Set the chopped meat aside.
-
6
After roasting your bird, pour the pan drippings into a fat separator. Measure out 1/4 cup of the clear fat. If you don't have enough fat, supplement with unsalted butter.
-
7
In a heavy-bottomed skillet or the roasting pan itself (placed over two burners), heat the fat over medium heat. Whisk in the flour to create a roux.
-
8
Cook the roux for 3-5 minutes, whisking constantly, until it turns a light golden brown and smells slightly nutty.
-
9
Slowly pour in the warm giblet stock in a steady stream, whisking vigorously to prevent lumps from forming.
-
10
Continue to cook and whisk until the gravy reaches a simmer and thickens. Reduce heat to low.
-
11
Stir in the chopped giblets, neck meat, and the finely chopped hard-boiled eggs.
-
12
Season with salt, pepper, and fresh thyme. If the gravy is too thick, whisk in a little more stock. If using, stir in the heavy cream for a silky finish.
-
13
Taste and adjust seasoning one last time. Serve immediately in a warmed gravy boat.
💡 Chef's Tips
For the smoothest texture, ensure your stock is warm when adding it to the roux. Avoid simmering the liver for the full hour, as its strong flavor can overpower the delicate gravy; 10 minutes is plenty. If lumps do occur, don't panic—simply pulse the gravy (before adding the chopped eggs and meat) in a blender or use an immersion blender. To deepen the color of your gravy, cook the roux until it reaches a darker 'peanut butter' shade. The addition of hard-boiled eggs is a classic Southern touch that adds a wonderful richness and texture; don't skip it if you want the authentic experience!
🍽️ Serving Suggestions
Generously ladle over roasted turkey or chicken during holiday dinners. Serve alongside a mountain of creamy buttermilk mashed potatoes. Perfect as a topping for traditional cornbread dressing or stuffing. Use leftovers to smother open-faced turkey sandwiches on toasted sourdough. Pairs beautifully with a crisp, acidic white wine like a Dry Riesling to cut through the richness.