Giblet Gravy
Wondering what to do with the giblets (neck, gizzard, heart, liver) from your Christmas turkey? Don’t toss them! Save them and turn them into a flavourful gravy.
You’ll Need
- Giblets (neck, gizzard, heart, liver) from a turkey
- 2 Tbsp butter
- 1 cup diced onion
- ½ cup diced carrots
- ½ cup diced celery
- 1 bay leaf
- 1 thyme sprig (or 1 tsp dried thyme)
- 5 cups water
- Pan drippings from the roasted turkey
- 2–3 Tbsp all-purpose flour
- Salt and pepper to taste
Prep and Cook
- Melt the butter in a large saucepan set over medium-high heat. Add the giblets to the pan and brown them on all sides.
- Add the onion, carrots and celery to the pot and saute until the onions are soft and translucent, about 3–5 minutes. Add the bay leaf, thyme and water, and bring to a low boil. Lower the heat, partially cover the pot and cook for several hours, while the turkey is cooking.
- Once the bird is close to being done, strain the stock through a fine mesh sieve. Set aside the liquid; remove the giblets and finely mince them if you would like to add them to the gravy (optional).
- When the turkey is done cooking, transfer it to a platter or cutting board to let it rest. Pour off all but 2–3 tablespoons of the fat from the roasting pan.
- Set the pan over two burners on the stove set to medium heat. Add the flour and whisk it into the pan drippings. Allow to cook for 3–4 minutes, stirring the entire time it’s cooking.
- Add the stock to the pan and whisk to combine. Bring the gravy to a boil and stir continuously until it thickens. Season well with salt and pepper and add the minced giblets to the pot (if using).
- Transfer to a gravy boat and serve hot.
