About Brenda Gantt’s Giblet Gravy
Giblet gravy is one of the oldest traditions on a Southern holiday table, built from the parts of the bird that would otherwise go to waste: the heart, gizzard, liver, and neck. Simmered low and slow, they turn a simple pan of pan drippings and flour into a rich, savory gravy with real depth of flavor, something a packet of gravy mix can’t match.
This style of gravy has been passed down in Southern kitchens for generations, often served over turkey and cornbread dressing, spooned over rice, or ladled onto hot biscuits the morning after. Chopped hard-boiled egg stirred in at the end is a classic touch in many Southern families, adding texture and a little extra richness.
It pairs naturally with other Southern holiday staples. If turkey and dressing are on the table, round out the spread with green beans, a batch of fried chicken for the non-turkey eaters, or a pan of egg bread to soak up every bit of gravy.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Giblet Gravy Recipe
Ingredients
Giblets & Broth
Gravy
Kitchen Tools Needed
- Medium saucepan
- Fine-mesh strainer
- Whisk
- Skillet or second saucepan
- Cutting board & knife
Instructions
- Simmer the giblets. In a medium saucepan, combine the giblets, neck, 3 cups of the broth, onion, celery, and bay leaves. Bring to a simmer, then reduce heat and cook until the giblets are tender, about 45 minutes.
- Strain and chop. Strain the broth and reserve it. Discard the bay leaves, onion, and celery. Pick the meat from the neck and finely chop the giblets.
- Make the roux. In a skillet or saucepan, melt the drippings or butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden brown, about 3 to 4 minutes.
- Add the broth. Gradually whisk in the reserved giblet broth and the remaining 1 cup broth. Bring to a simmer, whisking often, until the gravy thickens, about 5 to 8 minutes.
- Finish the gravy. Stir in the chopped giblets, neck meat, chopped eggs if using, poultry seasoning, salt, and pepper. Simmer 5 more minutes to blend the flavors.
- Taste and serve. Taste and adjust the salt and pepper. Serve hot over turkey, dressing, rice, or biscuits.
Whisking the flour into the fat before adding liquid is what keeps this gravy smooth instead of lumpy.
Nutrition Facts
| Calories | 95 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 4 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sodium | 320 mg |
| Sugar | 1 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Giblet Gravy
High in Protein
Giblets are a concentrated source of protein, which helps with muscle repair and keeps you satisfied.
Rich in Iron
The liver and gizzard are naturally high in iron, which supports healthy red blood cells.
Vitamin B12
Organ meats like giblets are one of the best food sources of vitamin B12, important for nerve function and energy.
Low Waste Cooking
Using the giblets instead of discarding them makes the most of the whole bird, a very Southern approach to cooking.
What to Avoid
Preparation Mistakes
- Don’t overcook the giblets. Simmering well past tender can make them tough and rubbery; 45 minutes is usually enough.
- Don’t add flour straight into hot broth. Whisk it into the fat first to form a roux, or it will clump.
- Don’t skip straining the broth. Small bits of bone or cartilage from the neck can end up in the gravy if you skip this step.
Storage Mistakes
- Don’t store it while hot. Cool it to room temperature before refrigerating to avoid condensation and food-safety issues.
- Don’t reheat on high heat. A flour-based gravy can scorch or separate; reheat gently, whisking often.
Dietary Considerations
- Contains Gluten (flour)
- Contains Egg (if using hard-boiled egg)
- Contains Organ Meat
- Moderate Sodium
Pro Tips for the Best Giblet Gravy
- Cook the liver separately if you’re unsure about it. Simmer it on its own for about 10 minutes, taste it, and stir in as much or as little as you like.
- Brown the roux properly. A deeper golden roux gives the gravy more flavor, but watch it closely so it doesn’t burn.
- Use real pan drippings when you have them. They add far more flavor than butter alone.
- Whisk constantly while adding broth. This is the key to a smooth, lump-free gravy.
- Season at the end. Broth and drippings vary in saltiness, so taste before adding more salt.
What to Serve With Giblet Gravy
Beverages
- Sweet tea
- Chardonnay
- Spiced cider
Side Dishes
When to Serve
- Thanksgiving
- Christmas dinner
- Sunday supper
- With leftover turkey
Spoon it over a slice of egg bread, or serve it alongside crispy fried chicken for a non-turkey version of Sunday dinner.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Turkey giblets | Chicken giblets | Smaller yield; use 2 packages for a fuller gravy. |
| All-purpose flour | Cornstarch or gluten-free flour blend | Whisk into cold broth first, then add to the hot gravy. |
| Drippings | Butter or olive oil | Drippings add the most flavor, but butter works well too. |
| Hard-boiled egg | Omit entirely | Traditional but optional; the gravy is just as good without it. |
| Poultry seasoning | Dried sage and thyme | Use about ¼ teaspoon of each. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm gently on the stovetop over low heat, whisking often, and thin with a splash of broth if it’s thickened too much.
Make ahead: simmer and chop the giblets up to 2 days ahead and refrigerate with their broth, then make the roux and finish the gravy closer to serving time.
Frequently Asked Questions
No. The liver has a stronger, slightly bitter flavor than the heart and gizzard, and some cooks leave it out or use only half. Simmer it separately for a shorter time if you want to taste and decide before adding it to the gravy.
Yes. You can simmer and chop the giblets up to 2 days ahead and store them in the fridge with their broth. Make the roux and finish the gravy closer to serving time, or reheat the finished gravy gently on the stove, adding a splash of broth if it’s too thick.
Lumps usually form when flour is added to hot liquid all at once, or when the broth is poured in too quickly. Whisk the flour into the fat first to form a smooth roux, then add the broth gradually while whisking constantly, and the gravy should stay smooth.
Yes. If you don’t have a turkey to simmer giblets from, chicken giblets (often sold in small packages near the poultry) and store-bought chicken broth work well and still give a true giblet gravy flavor.
Not as written, because it’s thickened with wheat flour. To make it gluten-free, replace the flour with the same amount of cornstarch or a gluten-free flour blend, whisked into a little cold broth before adding it to the hot gravy.
Yes. Cool it completely, then freeze in an airtight container for up to 3 months. Flour-thickened gravy can separate slightly after freezing, so whisk it well while reheating gently on the stove, and thin with a little broth if needed.
Reader Reviews
More Brenda Gantt Recipes
- Fried ChickenGolden, crispy Southern fried chicken
- Creamy GritsThe perfect base for giblet gravy
- Southern Green BeansA simple, slow-cooked holiday side
- Egg BreadSoft homemade bread, great for soaking up gravy
- Fried SquashCrispy, golden squash rounds
- Fried OkraA classic crunchy Southern side
- GoulashA hearty, comforting weeknight main
- Pound Cake BreakfastA rich, buttery morning classic
- Good Morning CakeA simple, sweet breakfast cake
It’s gonna be good, y’all. Make it for your next family supper.
Back to Recipe