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Nutrition Facts
Serving Size 1 cups 48g Recipe makes 3 cups)
Calories 37
Calories from Fat 4		(12%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 13mg		0%
Potassium 85mg		2%
Total Carbohydrate 6.9g		2%
	Dietary Fiber 0.8g	3%
	Sugars 1.3g
Protein 1.6g		3%
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Traditional Christmas Turkey Dinner

Thanksgiving October 2008

Derf

Turkey Giblet Gravy

Recipe #12291 | 3¼ hours | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Derf
Oct 1, 2001

Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.

3 -4 cups (change servings and units)

Ingredients

1 turkey giblets, removed from bird, neck, gizzard and liver
salt and pepper
1 teaspoon sage
1 stalk celery, chopped
1 small onion, chopped
2-4 tablespoons seasoned flour
water

Directions

1
Remove giblets from bird.
2
Place in saucepan.
3
Add salt and pepper, sage, celery and onion.
4
Cover with water.
5
Bring to boil.
6
Simmer covered for 2 or 3 hours while turkey cooks.
7
When the meat starts to fall away from the neck bones, strain liquid into a blender.
8
Chop liver and gizzard and add to blender.
9
Pick meat from neck bones and add to blender.
10
Puree off and on until liquefied.
11
Add flour seasoned with salt and pepper.
12
Blend off and on a few times until flour is incorporated.
13
After turkey has been removed from roaster.
14
Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
15
Whisk as much "stuck stuff" up that you can.
16
Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
17
Don't add too much water at once.
18
Place roaster in 450-500 degree oven for 15 minutes.
19
Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
20
Should be fairly thick.
21
Pour into gravy boat and serve hot.
22
Should be the last thing put on the table so that it is very hot.

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Featured Reviews for This Recipe

From: Chef #1267399

On Nov 11, 2009

This is my basic method except I use carrots, onion, celery and gizzards in chicken stock instead of water. I let that simmer on low most of the day and use this to expand my gravy once the fat has been skimmed off. More flavorful than water! I discard most of the gizzards but use the livers chopped very fine and add to the gravy. This year I'm excited to have found Turkey stock from the same company whose chicken stock I'd used before.

2 people found this review helpful

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From: H-grrl

On Dec 15, 2008

Good recipe. The first time I made it I did make the mistake of adding maybe too many giblets. We had slaughtered our own turkey, and I was a bit excited about saving every giblet. It ended up tasting too much like organ meat. The second go round I omitted liver and kidneys, and it was much better! Thanks for this recipe, I'll keep making it every time!

1 person found this review helpful

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From: spaceace

On Dec 25, 2002

I sauteed the giblets and vegetables before adding water to bring out the flavors, and discarded the giblets after the gravy was done instead of using it, but it turned out to be a rich, creamy gravy that everyone enjoyed! Great recipe!

9 people found this review helpful

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From: TOOLBELT DIVA

On Oct 12, 2005

Derf, the giblets were removed from the bird, (neck, gizzard, heart and liver) and your recipe for preparation followed. The giblets were simmering while turkey baked when the 18 lb. organic turkey was cooked the little red button popped out and I knew it was time to prepare the gravy. Because of the size of the bird, Derf, I had quite a lot of juice for gravy. You see I cooked the turkey in a very large LOOK cooking bag. It cuts cooking time by half, and the meat is ever so tender and moist. These juices were added to your recipe which resulted in about 2 quarts of gravy. Because I had added a handful of dried cranberries to the turkey, prior to roasting, during the cooking process the cranberries transferred to the sauce. What a tasty flavour ensued... A beautiful colour, with the tartness of cranberries sweetened by the natural organic juices of the turkey, made for a wonderful, blend. .... As it happened there was plenty of turkey and chicken left overs. What better way to use up left overs than with good rich, tasty, creamy gravy..... (I use half and half as a liquid to thicken turkey gravy). As you instructed, Derf, the gravy was indeed the last thing served because it was very hot.

7 people found this review helpful

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