Lou Seibert Pappas

Giblet Gravy

Preparation info
  • Makes

    12–15

    Servings
    • Difficulty

      Easy

Appears in
Thanksgiving: Recipes for a Holiday Meal
Thanksgiving

By Lou Seibert Pappas

Published 2011

  • About

Giblet gravy is a classic way to enhance the flavor of roasted poultry at your Thanksgiving dinner. Take care not to use the liver of the bird, as it will impart a bitter taste to your gravy.

Ingredients

  • Quick Turkey Stock, 7 cups, or 7 cups high-quality, reduced-sodium chicken stock
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Method

Place the roasting pan used to roast the bird, with any pan juices and vegetables, over 2 burners and turn the heat to medium-high. Add all but ¼ cup of the stock to the pan and bring to a brisk simmer. Stir to deglaze the pan, scraping up the browned bits from the bottom, about 5 minutes.

Pour