Gibblet Gravy

So, this past Christmas, I watched my grandmother make the gibblet gravy for the turkey.  And of course, there’s no measuring of anything.  Just add stuff until it looks and tastes right.  Over the course of the past few years, she’s been passing off various cooking duties to other people, but this is pretty much the last recipe she does herself.  Largely since everyone else is busy fixing all of the other food.

Gibblet Gravy
Recipe type: Sauce
  • Gibblets from the turkey
  • Broth from the turkey
  • Can of chicken broth
  • Celery (chopped)
  • Onion (chopped)
  • Flour
  • Salt
  • Pepper
  1. Boil turkey gibblets. Cut them up and set aside.
  2. Take some broth from the turkey. Strain the broth. Heat in pot on the oven.
  3. Add salt and pepper to taste. Stir in (a little at a time) 3-5 big spoon fulls of flour.
  4. Add ~1/2 can of chicken broth (depends of how much turkey broth used).
  5. Add in gibblets along with chopped celery and onion.
  6. Stir on high heat till it thickens.

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