Giblet gravy is one of the holiday side dishes that should not be overlooked. Learn how to make gravy using either chicken or turkey giblets, and you’ll never want regular gravy again!
I know this giblet gravy recipe should have technically been posted before Thanksgiving, but with hosting Thanksgiving at my house this year, things just got away from me. So I figured it would be great for Christmas dinner instead!
How to make giblet gravy with chicken or turkey
You can make giblet gravy with either a whole chicken or a whole turkey. I’ve made it with both birds and either way, it is delicious! The particular gravy in the photo above was made with a whole chicken. But the process is exactly the same for a turkey.
Now lets get one thing out of the way. This gravy has fat in it. Plenty of fat. A gravy like this depends on fat for consistency and just plain yumminess.
Giblet gravy is not something you’ll eat every day, but it is delicious, homemade gravy for the holidays. I make this once a year, so I don’t even think about the fat content. Particularly because this is typically the most fattening thing at my table. It’s all about balance! A little gravy on some lean turkey breast works perfectly for balancing those macros. So please don’t get upset about the fat content. I promise, it will all be okay. It’s just a bowl of gravy. 🙂
P.S. – If you really can’t get past the fat content, there is a link to gravy below that is far lower in fat.
Make a double batch of this gravy recipe, because trust me – everyone wants seconds!
Other favorite holiday side dishes
- Non-Fat Gravy Recipe
- Clean Eating Cranberry Sauce Recipe
- Clean Eating Thanksgiving Crouton Stuffing Recipe
This delicious and easily made gravy recipe is perfect for your holiday table.
- 1 set giblets and neck
- 4 cups water
- 1 cup drippings
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 tbsp. whole wheat pastry flour (affiliate link) (you may need an extra tablespoon, but start with 2)
- salt and pepper to taste
Rinse off the giblets and the neck and put into a small to medium sauce pot.
Add the water and bring to a boil.
Reduce heat and simmer for about 1 hour. Liquid should reduce by about half.
Remove the parts from the water, but do NOT discard the water.
Chop up the giblets and use a fork to shred the meat off the neck.
Return the chopped and shredded bits to the pot of reserved water they were just boiled in.
Add the drippings from the pan where you roasted the bird.
Turn on the heat under the pot again and whisk in the flour. Continue to whisk until the gravy thickens.
Add salt and pepper to taste and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.