Homestyle Giblet Gravy
Recreate the tradition of homemade gravy with this rich and flavorful Homestyle Giblet Gravy recipe. Inspired by Grandma's kitchen, this nurturing dish uses fresh giblets and aromatic herbs, ensuring that every bite tells a tale of warmth and comfort. Perfect for holiday feasts or any family meal, this gravy elevates your turkey dishes with its depth of flavor, while the process itself is a beautiful reminder of the culinary artistry that has been passed down through generations. Skip the quick packets and savor the satisfaction of crafting your own gravy from scratch!
N/A
Servings
200
Calories
10
Ingredients
Ingredients
Vegetable oil
1 tablespoon
Reserved turkey giblets, neck, and tail piece
1 (as reserved from turkey preparation)
Onion
1 (unpeeled and chopped)
Turkey broth or chicken stock
1 1/2 quarts (or 1 quart low-sodium canned broth plus 2 cups water)
Thyme sprigs
2
Parsley stems
8
Unsalted butter
3 tablespoons
Flour
1/4 cup
Dry white wine
1 cup
Salt & fresh ground pepper
to taste
Instructions
1
In a large soup kettle, heat the vegetable oil over medium heat.
2
Add the reserved turkey giblets, neck, and tail piece, and sauté until they are golden brown and fragrant, about 5 minutes.
3
Stir in the chopped onion and continue to sauté until the onion is softened, approximately 3 to 4 minutes more.
4
Lower the heat, cover, and cook for an additional 20 minutes, allowing the turkey and onion to release their juices.
5
Pour in the turkey broth and add the thyme sprigs and parsley stems. Bring to a boil, then reduce the heat to low.
6
Simmer uncovered for about 30 minutes, skimming any scum that rises to the surface, until the broth becomes rich and flavorful.
7
Strain the broth through a fine mesh sieve, ensuring you have about 5 cups. Reserve the neck, heart, and gizzard.
8
Once cool enough to handle, shred the meat from the neck and dice the gizzard and heart. Set these aside and refrigerate the giblets and broth until needed.
9
During the turkey roasting time, bring the reserved turkey broth back to a simmer.
10
In a large heavy-bottomed saucepan, melt the unsalted butter over medium-low heat.
11
Gradually whisk in the flour, continuing to stir until the roux is frothy and then thins out, about 2 minutes.
12
Slowly cook the roux, stirring constantly, until it becomes a nutty brown and emits a fragrant aroma, about 10 to 15 minutes.
13
Whisk in all but 1 cup of the hot broth vigorously into the roux, ensuring there are no lumps.
14
Bring the mixture to a boil, then reduce to a simmer for about 30 minutes, until the gravy thickens and deepens in flavor.
15
Set the gravy aside while the turkey finishes cooking.
16
Once the turkey has been removed from the oven and transferred to a carving board, carefully skim off excess fat from the roasting pan, leaving behind the flavorful drippings.
17
Place the roasting pan over medium-high heat and stir constantly until the drippings caramelize, creating a deeper color.
18
Add the dry white wine to the pan, scraping up any browned bits from the bottom, and boil until the liquid reduces by half, around 5 minutes.
19
Incorporate the remaining 1 cup of broth into the pan, then strain this mixture into the gravy, pressing to extract all the juice from the vegetables.
20
Fold the diced giblets into the gravy and bring it back to a boil.
21
Adjust the seasoning, adding salt and fresh ground pepper to taste.
22
Serve warm over sliced turkey for the ultimate comforting meal.
Nutrition Information
13.3
Fat
15
Carbs
8.3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Homestyle Giblet Gravy?
It is a traditional, rich gravy made from turkey giblets, aromatic herbs, and a handmade roux, designed to elevate holiday turkey dishes.
What ingredients are needed for this recipe?
You will need vegetable oil, turkey giblets (neck, heart, gizzard, and tail), onion, turkey broth or chicken stock, thyme, parsley, unsalted butter, flour, dry white wine, salt, and pepper.
How do I prepare the turkey giblets for the broth?
Sauté the reserved giblets, neck, and tail piece in vegetable oil until golden brown and fragrant before adding onions and broth.
How long should the giblets and onions sauté?
Sauté the giblets for about 5 minutes, then add the chopped onion and sauté for an additional 3 to 4 minutes until softened.
Do I need to peel the onion for the broth?
No, the recipe calls for one unpeeled and chopped onion to be used in the broth preparation.
How long does the broth need to simmer?
The broth should simmer uncovered for about 30 minutes until it becomes rich and flavorful.
What herbs are used to flavor the gravy?
The recipe uses 2 thyme sprigs and 8 parsley stems to infuse the broth with aromatic flavor.
How much broth should be yielded after straining?
You should aim to have about 5 cups of strained broth for the gravy.
Which giblets are diced and added back to the gravy?
The meat from the neck is shredded, while the heart and gizzard are diced and folded into the final gravy.
How do I make the roux for the gravy?
Melt 3 tablespoons of unsalted butter and gradually whisk in 1/4 cup of flour until the mixture is frothy.
How long does it take to cook the roux?
The roux should be cooked over medium-low heat, stirring constantly, for 10 to 15 minutes until it becomes a nutty brown.
How do I prevent lumps in the gravy?
Vigorously whisk in all but 1 cup of the hot broth into the roux to ensure a smooth consistency.
How long should the gravy simmer once the broth is added?
Simmer the mixture for about 30 minutes until the gravy thickens and the flavor deepens.
What should I do with the turkey roasting pan?
Skim off excess fat, caramelize the remaining drippings over heat, and then deglaze the pan with white wine.
What type of wine is best for this recipe?
One cup of dry white wine is used to deglaze the roasting pan and add depth to the gravy.
How long should I boil the wine in the roasting pan?
Boil the wine for about 5 minutes, or until the liquid has reduced by half.
When do I add the remaining 1 cup of broth?
Incorporate it into the roasting pan after reducing the wine, then strain that mixture into the main gravy.
What is the final step before serving the gravy?
Fold in the diced giblets, bring the gravy back to a boil, and adjust seasonings with salt and pepper.
How many calories are in a serving of this gravy?
There are approximately 200 calories per serving.
What is the fat content of the Homestyle Giblet Gravy?
The gravy contains 13.3 grams of fat per serving.
How much protein is in this recipe?
Each serving provides about 8.3 grams of protein.
How many carbohydrates are in the gravy?
There are 15 grams of carbohydrates per serving.
Can I use canned chicken stock?
Yes, you can substitute the turkey broth with 1 quart of low-sodium canned broth plus 2 cups of water.
Is this recipe suitable for holiday meals?
Yes, it is specifically tagged for holiday recipes, Thanksgiving, and traditional family feasts.
What type of butter should I use?
The recipe specifies using 3 tablespoons of unsalted butter.
What is the purpose of skimming the broth?
Skimming the scum that rises to the surface ensures the broth remains clear and clean-tasting.
Can I prepare parts of this gravy in advance?
Yes, the giblets and broth can be prepared and refrigerated until the turkey is finished roasting.
What serving size is recommended?
The recipe does not specify a serving size, but it is intended to accompany a full roasted turkey.
What makes this gravy 'Homestyle'?
The use of fresh giblets, a long-simmered broth, and a slow-cooked roux distinguishes it from quick packet gravies.
What should this gravy be served with?
It is best served warm over sliced turkey as part of a comforting meal.