• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Perfect Giblet Gravy

  • Recipe Submitted by on

Category: Sauces, Lamb/Sheep

 Ingredients List

  • Giblets, wing tips, and neck
  • Bones from turkey
  • 2 qt Cold water
  • 1 lg Onion, chopped
  • 2 Ribs, celery, chopped
  • 3 tb Shopped parsley
  • Fat can be poultry fat, ole
  • Or butter
  • Flour
  • Salt
  • Freshly ground pepper


While turkey cooks (or the day before), cover the giblets, wing tips and
neck bones with water in a large pot. Add onion, celery and parsley and
simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck and
wing tips; finely chop all giblets and meat. Pour turkey drippings into
bowl; let stand a few minutes or chill in refrigerator until fat rises to
the top. Skim off the fat.
THIS IS THE PERFECT GRAVY by Ann Criswell For each 2 cups
gravy desired, use 3 tablespoons fat, 3 tablespoons flour and 2 cups of
liquid (meat juices or broth, vegetable juice, bouillon and/or water).
Measure fat into saucepan. Over low heat, blend in flour; cook until
bubbly, stirring constantly with a wire whisk. If desired, brown fat and
flour slightly to give more color and flavor. Remove pan from heat. Stir in
liquid and whisk constantly until blended with fat-flour mixture. Add
chopped giblets. Summer gently about 5 minutes. Correct the salt and pepper
to taste. Makes 8-1/2 cup servings.

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