Giblet Gravy


  • Giblets and neck from 1 turkey
  • 1 small onion, chopped
  • 3 cups water
  • 2 stalks celery, chopped
  • 1/4 tsp poultry seasoning
  • 1/4 tsp marjoram leaves
  • 1/4 tsp rubbed sage
  • 1/4 tsp ground thyme
  • 1/4 tsp pepper
  • 1 tsp salt
  • 2 Tbsp cornstarch
  • 1/4 cup water


Combine first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until giblets are fork-tender. Drain, reserving broth.

Remove meat from neck; coarsely chop neck meat and giblets; set aside.

Add water to reserved broth to equal 3 cups. combine broth, chopped neck meat, giblets and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 to 45 minutes.

Combine cornstarch and 1/4 cup water; stir into broth mixture. Bring to a boil; boil 1 minute.

Serve gravy hot over turkey and dressing.

Makes 2 2/3 cups
Submitted by: Recipe Group Member

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