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Turkey giblet gravy recipe

Turkey giblet gravy recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Gravy

Use turkey giblets, which typically include the neck, gizzard, heart and liver, to make a rich and delicious turkey gravy to accompany your showstopper roast turkey centrepiece. Ask your butcher for turkey giblets with your turkey, as supermarket turkeys often do not include the giblets.

7 people made this

IngredientsServes: 18

  • 15g butter, or more as needed
  • 1 portion turkey giblets (neck, gizzard, heart and liver)
  • 1/2 unpeeled yellow onion, rinsed
  • 1.6L water, divided
  • 225ml turkey drippings, or as much is produced
  • 100g plain flour
  • salt and ground black pepper to taste

MethodPrep:15min ›Cook:2hr5min ›Ready in:2hr20min

  1. Heat butter in a 3-litre saucepan over medium-high heat; cook and stir giblets and onion until browned, 5 to 10 minutes. Add 1.4 litres water to mixture and bring to the boil; reduce heat to medium-low, cover saucepan, and simmer until liquid is reduced by 1/3 and meat is tender, about 1 1/2 hours.
  2. Strain stock through a fine-mesh sieve into a measuring cup to measure 1 litre. Add more water if needed to make a full 1 litre.
  3. Place the turkey roasting tin with dripping and juices over 2 burners on low heat; add 200ml water and stir to release browned bits.
  4. Pour contents of the tin into a small bowl and allow fat to rise to the top; skim off excess fat and transfer to a measuring jug. Fat should equal 180ml; add melted butter if needed to get to 180ml of fat.
  5. Strain remaining juices from the roasting tin through a sieve into a measuring jug, adding more water to equal 500ml if needed. Combine the 500ml liquid and 1 litre stock in a bowl and cool.
  6. Heat fat in a 3-litre saucepan over medium heat; whisk in flour until mixture is smooth and light brown, about 2 minutes. Gradually mix stock into the pan using a whisk until smooth; bring to the boil and cook at a full boil for 1 minute. Reduce heat to low and simmer, whisking often, until gravy is thickened about 15 minutes. Season gravy with salt and pepper.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (8)

by GlassWalls

This gravy came out perfect. I didn't have enough time to cook the giblets for an hour and a half, so I used a pressure cooker instead. Same with letting the turkey drippings cool and spooning off the fat, so I used a stick of butter instead. But still, it tasted great and the texture was just right.-27 Nov 2014

by Melanie

Wonderful, robust gravy and easy to make though it takes a while to get to the end. This recipe makes ALOT of gravy (like 5 cups) so I will half it next time for just an average family serving. I forgot to do step 3 (scrape the roasting pan) but it still came out delicious. I will be adding this to our holiday recipe box. Thank you!-26 Dec 2017

by Paul

BEST gravy I have ever had. All my family loved it. I added celery and carrot to the giblets and onion. I also cut up the neck and added to giblets. Instead of 6 cups of water I used 4 cups of turkey stock and 2 cups of water. Will use again.-26 Nov 2016

​The Spruce / Victoria Heydt

To make an easy turkey stock, add the water, turkey neck, heart, gizzard, onion, and bay leaf to a saucepan. Bring to a simmer, reduce the heat to low, cover, and gently simmer for 2 hours.

​The Spruce / Victoria Heydt

Turn off, strain, and reserve turkey stock.

​The Spruce / Victoria Heydt

When the turkey is done, carefully remove it from the roasting pan, and transfer it to a serving platter to rest, loosely cover with foil. While the turkey is resting, remove the fat from the roasting pan.

​The Spruce / Victoria Heydt

Put 4 tablespoons of the fat in a large saucepan over medium-high heat. Add the flour and cook, whisking, until golden, about 5 minutes.

​The Spruce / Victoria Heydt

Add the turkey stock, a cup at a time, while whisking. Bring this to a simmer, whisking often. Scrape any browned bits and juices from the bottom of the roasting pan into the gravy. If you used cut up onions, celery, etc., in the pan, those can be added also for extra flavor.

​The Spruce / Victoria Heydt

Reduce the heat and simmer the gravy for about 10 to 15 minutes.

​The Spruce / Victoria Heydt

Strain out the vegetables, if used, add the sage, and season to taste with salt and pepper.

Giblet Gravy

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: Varies
  • Category: Sauces, Gravy
  • Method: Stove Top
  • Cuisine: American


Follow our complete, step-by-step, photo illustrated instructions to make this Giblet Gravy from scratch. An old time favorite for your mashed potatoes, turkey or dressing. We make this using the giblets from our turkey, just in time for the holidays.


  • Giblets – neck meat, gizzard, liver, heart etc. cooked, chopped fine.
  • 4 Tablespoons fat and pan drippings – or equal amount of butter
  • 2 cups homemade Broth ( or 1 can Chicken Broth and 1 cup water)
  • 3 – 4 Tablespoons Flour
  • 1 Tablespoon Sage
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper


  1. Place giblets in a saucepot and cover with a couple inches of water.
  2. Add sage.
  3. Add salt.
  4. Add black pepper.
  5. Bring to a low boil over medium heat.
  6. Reduce heat just a bit, then cover the pot.
  7. Let boil for one hour.
  8. Remove the giblet pieces from the broth. Save the broth.
  9. When cooled, remove the meat from the neck bone.
  10. Chop the gizzard, liver, heart and neck meat up finely.
  11. Place a skillet over medium heat on your stove top.
  12. Add the fat and pan drippings, or butter.
  13. Sprinkle with flour.
  14. Stir vigorously and let cook for about 2 minutes.
  15. Add about half the broth.
  16. Stir vigorously, to mix together and remove any lumps.
  17. Bring to a simmer, just until you see bubbles forming.
  18. Add the giblet pieces. Stir.
  19. Add the remaining broth and stir well.
  20. Let the gravy simmer over low heat and reduce until it thickens slightly.
  21. Serve warm.
  22. Enjoy!


Gravy can be made a day or two ahead of time and refrigerated until needed. It’s better to not let it thicken much if you do this, then let it reduce down and thicken the day you intend to serve it.

Butter can be used instead of fat from a cooked turkey. Canned broth and water can be used instead of your homemade broth if desired.

Keywords: Giblet Gravy Recipe, made from scratch, Thanksgiving, Christmas, southern

Your Comments: Have you ever made giblet gravy? Worried about having a lumpy gravy?

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Recipe Summary

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 teaspoons vegetable oil
  • 2 large turkey wings
  • 2 tablespoons cold water
  • 10 cups cold water
  • 4 sprigs fresh thyme
  • 2 cloves garlic (Optional)
  • 3 tablespoons butter
  • ½ cup all-purpose flour
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper

Preheat oven to 400 degrees F (200 degrees C).

Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables

Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.

Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.

Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.

Strain turkey stock and reserve 6 cups of stock discard all the solids.

Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

Giblet Gravy

Make the giblet stock: Combine the giblets, carrots, celery, onion, parsley, and 8 cups water in a medium saucepan. Bring to a boil, reduce heat, and simmer until the liquid is reduced by half and the neck meat is very tender, 1 to 1½ hours.

Remove the giblets. Pull the meat off the neck and finely chop the remaining giblets reserve. Strain the stock into a large measuring cup or bowl you should have about 3 cups (add water if necessary).

Place the reserved roasting pan with the vegetables across 2 burners and cook over medium-high heat, scraping up the bits stuck to the pan, until the vegetables darken, 8 to 10 minutes. Add the vermouth and cook until syrupy, 2 to 3 minutes. Add the flour and cook, stirring, for 2 minutes. Whisk in the stock and cook until thickened, 4 to 6 minutes.

Strain the gravy into a small saucepan. Add the reserved neck meat, chopped giblets, 3/4 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until warmed through, 1 to 2 minutes.

Giblet gravy

There are few foods on the holiday table that carry the mystique of gravy. At its most basic level, it’s nothing more than a paste of flour and fat thinned with turkey stock, yet it somehow has the capacity to strike fear in otherwise brave-hearted cooks.

Granted, there are enough bad gravies out there to give a cook pause. But making a good gravy -- one that tastes of turkey essence and not flour and that lightly naps the food rather than smothering it -- is only a little more complicated than stirring together a white sauce.

The words sauce and gravy are often used interchangeably, but in this context, what we mean by gravy is liquid thickened by flour rather than by reduction.

If you want to make sauce for your turkey, pour all the fat out of the roasting pan, set the pan over high heat and when the browned bits that stick to the bottom start to sizzle, deglaze with white or red wine, scraping to free all the scraps. Reduce this to a syrup and add turkey stock. Reduce by about one-third and whisk in a couple of tablespoons of cold butter before serving.

Though a sauce should be made right in the roaster, gravy can be made either in the roasting pan or in a saucepan, which, because it is smaller, is easier for beginners to handle. The roaster, though, has the advantage of eliminating a step since all those great browned sticky bits are already in the pan.

The thickness of the gravy is dictated by the ratio of fat-and-flour paste to liquid. A customary white sauce (such as one you might use for making lasagna) has about two tablespoons each of fat and flour for every cup of liquid.

Obviously, that is way too thick for turkey. That much paste will thicken about 1 1/2 cups of stock to just about the right gravy consistency -- just thick enough to coat the back of a wooden spoon. Keep extra stock handy, though. As the gravy simmers, it will gradually thicken some more and you might want to thin it.

The most critical phase of making gravy is right at the start, when you make the paste and add the first bit of liquid to it. This is what makes the difference between a gravy that is silky and one that is lumpy. After that, everything is easy.

Start by whisking the flour into the hot fat -- you can stir it in with a wooden spoon, but a long whisk will incorporate it more smoothly. Cook the paste over medium heat until it turns a tannish brown -- three to five minutes. You’ll want to heat it just long enough to begin to cook the paste, but not so long that it darkens and begins to scorch. Add a ladleful of liquid and whisk like crazy, working out any clumps. It will start to thicken almost immediately. Gradually add the remaining liquid, a ladleful at a time, whisking all the while.

Once all the liquid has been added and the gravy is smooth, add the chopped meat from the neck and giblets and any other ingredients, such as pureed roasted shallots or sauteed mushrooms.

Let the gravy simmer for at least 20 minutes to get rid of any raw flour taste. Sample a spoonful occasionally and you will see how the flavor develops.

While it’s simmering, carefully skim the surface with a big spoon to remove any “skin” that forms. That’s just dried-out protein from the flour, by the way, and as with everything else about gravy making, it’s absolutely nothing to be afraid of.

Turkey Giblet Gravy Recipe


  • Giblets and neck from 1 turkey (add tail as well if it was cut by your butcher)
  • 2 tbsp extra virgin olive oil
  • 1 onion, quartered
  • 2 celery stalks, cut in large chunks
  • 2 carrots, cut in large chunks
  • 3/4 cup white wine
  • turkey drippings, chicken stock or water, enough to cover vegetables
  • 1-2 tbsp. corn starch
  • 2 tbsp unsalted butter
  • salt and pepper to taste


  1. Cut turkey neck into manageable pieces. (I just halved mine). Season neck and giblets with salt and pepper.
  2. Heat a sauce pot over medium heat. Add olive oil and let heat to a shimmer. Add neck and giblets to pan. Cook on both sides until well browned and pieces no longer cling to bottom of pan. (About 6 minutes per side.)
  3. Add wine, stirring well to dislodge any browned bits on bottom of pan. Add vegetables and pour over turkey drippings, chicken stock or water to cover. Return to a boil, reduce heat, cover and simmer until all vegetables are fork tender. (About 1 hour)
  4. Strain liquid to remove all vegetables and turkey pieces. Reserve giblets and set aside to cool. Return liquid to sauce pot and return to simmer.
  5. If desired, mince reserved giblets and add to gravy.
  6. Mix cornstarch with 2 tbsp water or chicken stock, add to liquid and combine. Allow to simmer for 2-3 minutes. Add butter, stirring constantly until completely mixed in.
  7. Taste for seasoning and serve immediately

Nutrition Information:


Serving Size:

What I would have done differently

Nothing, really. This turkey giblet gravy is good enough to stand on its own. Over mashed potatoes or dressing it is simply phenomenal. You may use the same method for chicken gravy as well, with nearly the same results.

More recipes like Turkey Giblet Gravy for your Holiday table

Related Posts

Updated from the archives, because there is no reason to waste anything from your gorgeous&hellip

About two weeks ago I posted a link to the dish that inspired this one.&hellip

These leftover turkey recipes are guaranteed to put a new spin on that leftover holiday&hellip

Giblet Gravy

This giblet gravy is luscious, essential, and irresistible!

Giblets and neck, saved from the uncooked turkey

Drippings from roasted turkey

all-purpose flour (more if needed)

no-sodium chicken, turkey, or vegetable broth (more if needed)

  1. First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
  2. Remove the giblets and neck from the water (don&rsquot worry they&rsquore supposed to look really grody) and set them aside. Keep the giblet broth in the saucepan for later.
  3. When you&rsquore ready to make the gravy, pour all the drippings from the turkey roasting pan into a bowl. Set the pan back onto the stove. Let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).
  4. Turn the heat to medium and add about 1 cup of the fat back into the roasting pan. Sprinkle the flour all over the fat and immediately begin whisking it around to make a paste. Add more flour or fat as needed to create the right consistency: You want the mixture to be a stirrable paste and not overly greasy. If it looks a little greasy, whisk in a little more flour. Once the paste/roux is the right consistency, whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color. A nice brown roux is the secret to good gravy, baby!
  5. Once the roux is ready, pour in 1 cup of the drippings (the stuff that separated from the fat earlier) and the chicken or turkey broth, whisking constantly. Then just let the gravy cook and thicken, whisking constantly for 5 to 8 minutes.
  6. Meanwhile, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces. Add as much of the meat to the gravy as you&rsquod like: Add it all if you like a really chunky giblet gravy, add a little less if you like the gravy more smooth.
  7. If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.) Finally, season the gravy with a little bit of salt and plenty of black pepper! (Be sure to taste it and make sure the seasoning is perfect.) Serve the gravy piping hot at the table.

Note: You should be prepared to add more broth, so have extra on hand!

This is an updated version of my old (ancient) post about how to make Turkey Gravy, which I posted back in the dark ages of 2007. And in internet years, let me tell you&mdashthat was a very, very long time ago! This is essentially the exact same method, only the photos are new and therefore much less grody, as many of my food photos were back in the dark ages of 2007, and hopefully, the instructions are even more clear. But feel free to hop between the two posts if it helps.

Gravy is everything. Absolutely everything. You can have a perfect roasted turkey and luscious mashed potatoes, but if you don&rsquot have a dark, decadent gravy to spoon over the top, what&rsquos the point of even living?

Okay, so maybe that&rsquos a little dramatic.

But the good news is this: Making good gravy isn&rsquot difficult! It just takes patience, perseverance, and the sheer will to make gravy so good, even your picky and opinionated Uncle Festus will come back for seconds.

First of all (speaking of grody), you need to boil the neck and giblets, also known as the bizarre stuff you find in the bag inside the raw turkey. I always take them out of the turkey and rinse them, then store them in a Ziploc bag in the fridge overnight (because I&rsquom brining the turkey overnight, and I remove the interior bag first.)

So while the turkey is roasting the next day, place the neck and giblets into a medium saucepan, cover it with water by about 2 inches, and bring it to a boil. After it boils, reduce the heat to a strong simmer and cook them for about 45 minutes to 1 hour, until the meat is totally cooked through.

Remove the neck and giblets from the water (but keep the water on standby you&rsquoll need it later!) and when they&rsquore cool enough to handle&hellip

Use your fingers to pick off as much of the neck meat as you can, trying very hard not to think about the phrase &ldquoneck meat&rdquo while you&rsquore doing this.

This is good stuff! And it&rsquos luscious in the gravy, baby.

You also need to chop up the giblets, which are my favorite part of the gravy.

I like them diced pretty finely, though, as the flavor is pretty durn strong.

Now just set all the neck and giblet meat aside while you make the gravy!

Now, after you remove the turkey from the oven and remove the turkey from the roasting pan, carefully (don&rsquot burn yourself!) pour all the drippings from the pan into a large heatproof pitcher. (Set the roasting pan aside, but don&rsquot wash it!) Let the liquid sit undisturbed for a bit, long enough for the fat to separate from the drippings.

The separation will be obvious: The fat rises to the top, and it&rsquos a thick, greasy liquid. The drippings stay at the bottom, and they&rsquore more of a cloudy liquid filled with little bits.

After the two are totally separated, use a ladle to carefully skim off the fat and transfer it to a separate bowl. Just lower the ladle straight down and slowly allow the fat to spill over the sides and into the well. (You can also use a fancy fat separator&hellipI just don&rsquot have one of those.)

Now, when you&rsquore ready to make the gravy, set the roasting pan over the stove (I usually straddle it over two burners) and turn on the heat to medium. Pour in some of the fat (how much you add depends on how much gravy you want to make.)

When the fat is heated, sprinkle in some flour. Again, how much you add depends on how much gravy you want to make!

Whisk it all together and check the consistency: Basically, you want to make a nice paste. If it seems overly greasy, whisk in a little more flour until it looks right. If it seems too thick and it&rsquos hard to stir, drizzle in a little more fat.

When the consistency is right, you then need to take the time to cook the roux so it gets nice and brown! Just whisk it constantly as it cooks, and when the color looks nice and deep golden brown&hellip

Pour in a good amount of low-sodium broth: You can use chicken, turkey, or vegetable&mdashwhatever makes your skirt fly up. After that, pour in half the reserved turkey drippings (you can always add the rest later if the gravy needs it.)

Whisk in the broth and cook it for long enough for the gravy to get nice and thick this can take from 5 to 10 minutes (or more, depending on how much volume you&rsquore talking about) so just be patient and keep on whiskin&rsquo!

If the gravy isn&rsquot thick enough, keep cooking it until it thickens. If it gets too thick, you can always thin it with some of the giblet broth.

So while I&rsquom at it, let me give you the breakdown so we have it straight:

Fat = the grease that separates from the drippings. This is combined with flour in the roasting pan to make the roux.
Drippings = the cloudy, messy liquid that separates from the fat. This is added to the roux along with the broth to make the gravy more flavorful.
Broth = I usually use storebought, either turkey, chicken, or vegetable. This is added to the roux to make the gravy. Always use low-sodium (or, even better, no-sodium broth) to control the saltiness of the gravy.
Giblet broth = the liquid left in the saucepan after you boil the neck and giblets. This is used to thin the broth if it gets too thick.

The very last thing to do is to add the shredded/chopped neck/giblets to the gravy&hellip

Along with (after you taste it) salt and pepper. Note that if you brined the turkey, you likely won&rsquot need much salt at all! So always, always, always taste the gravy before adding any salt.

Turkey gravy with giblets

It’s not true that there are no seasons in Southern California. Every November, many leaves turn crimson, the air grows crisp, and, sometimes, snow comes early to the mountains. Still, there’s no denying that Southern Californians have it good when it comes to weather.

So why not take advantage of our cool, sunny days? Instead of celebrating Thanksgiving the way East Coasters do--indoors--why not put on a sweater and take the turkey outside? After all, barbecuing in Southern California isn’t just for summer.

When you cook a turkey on the barbecue, you not only get moist, wonderfully flavored meat, you free up space in your oven, which means you don’t have to leave so much cooking for the last minute.

Our menu, dreamed up by our cooking school interns, Andy Broder and Rommel Delos Santos, starts with Honey-Glazed Soybeans and cool, crisp White Sangria With Pomegranate Ice Cubes. Set out with a bowl of mixed nuts, the soybeans, which we’re seeing more and more in supermarkets--offer great munching while final touches are made on the meal.

Next comes autumn-colored Butternut Squash Soup, flavored with bacon and a little carrot and bell pepper.

The turkey, stuffed with citrus for flavor and cooked right on the barbecue, is pure California eating. We serve it with grilled vegetables instead of the usual green beans, Parmesan-Crusted Potatoes instead of mashed potatoes, Savory Applesauce and Cranberry-Orange Relish instead of straight cranberry sauce, and an untraditional but wonderful stuffing made with croissants, French bread, dried cherries and toasted pumpkin seeds.

For dessert, we have two sweets. One, Pumpkin Cheesecake With Caramelized Pecans, is a terrific alternative to plain pumpkin pie. Baked Persimmons With Muscat Wine and Creme Frai^che is a lovely way to end the meal, like baked apples with more depth.

It’s a nonconformist meal in style, but at heart it’s as satisfying as any traditional turkey dinner.

Made-from-Scratch Perfect Turkey Giblet Gravy

Chunks of giblets added to turkey gravy bump up the flavor of this holiday classic!

  • Author:Carole from Toot Sweet 4 Two
  • Prep Time: 10 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 30 mins
  • Yield: 4 cups 1 x
  • Category: Gravy
  • Cuisine: American


  • Turkey neck and giblets reserved from a turkey
  • 4 cups turkey pan drippings (or add chicken broth or stock to equal 4 cups )
  • 3 tablespoons turkey fat from roasted turkey OR butter
  • 1/2 cup all-purpose flour
  • Salt (to taste)
  • Pepper (to taste)


To Make Giblets:

  1. Remove neck and giblets from turkey and rinse with cold water.
  2. Place turkey neck and giblets in small saucepan and cover with water.
  3. Bring to boil on stovetop, reduce heat and simmer 1 hour.
  4. Remove from heat and allow to cool.
  5. Once cool to the touch, remove giblets from saucepan (discarding liquid) and dice into small chunks.
  6. Peel some of the neck meat from the neck and chop, discarding bones.
  7. Place in covered refrigerator container and refrigerate until ready to use.

To Make Gravy:

  1. Remove prepared giblets from refrigerator.
  2. When turkey is finished roasting and has been removed to chopping board to rest, strain turkey pan drippings into a bowl using a fine mesh sieve.
  3. Transfer turkey drippings to a fat separator and drain off turkey fat, reserving 3 tablespoons for gravy.
  4. Pour strained turkey drippings into a 4-cup glass measuring cup and add enough chicken broth or stock to equal 4 cups.
  5. Add 3 tablespoons turkey fat (or butter) to a saucepan and turn heat to medium.
  6. Add flour to turkey fat and stir to combine until mixture becomes a thick paste (roux).
  7. Add turkey drippings/chicken stock all at once and stir.
  8. Increase heat to high, stirring constantly mixture will begin to thicken.
  9. Taste gravy and adjust seasonings by adding salt and pepper to taste.
  10. If gravy is lumpy, strain through a fine mesh sieve and return to saucepan.
  11. Reduce heat, add giblets and continue stirring until gravy is thick and coats the back of a spoon.
  12. Pour into serving bowl or gravy boat and serve.

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Here are more gravy recipes from Toot Sweet 4 Two’s Archives:

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I’m Carole, wife to Charlie (25+ years), mom to a boy named Coco, writer, storyteller, home chef, and recipe developer, budding photographer, occasional crafter who loves family and friends, parties and tablescapes, and all things blog. Join me as I COOK , CREATE , INSPIRE .


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