Giblet Gravy

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Appears in

Thanksgiving: Recipes for a Holiday Meal


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.


  • Quick Turkey Stock, 7 cups, or 7 cups high-quality, reduced-sodium chicken stock
  • Reserved neck, heart, and gizzard
  • Cornstarch, ¼ cup
  • Salt and freshly ground pepper


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 the contents of the pan through a sieve set over a large bowl, pressing hard on the vegetables with the back of a large spoon to extract all the liquid; discard the solids. Spoon off as much of the fat from the liquid as possible, or pour the liquid through a fat separator. Transfer the juices to a wide saucepan. Place over medium-high heat and simmer briskly for 5 minutes.

Finely chop the neck, heart, and gizzard and add the pieces to the saucepan. Reduce the heat to low. In a small bowl, stir together the remaining ¼ cup stock with the cornstarch to make a paste. Gradually stir the paste into the simmering gravy. Cook until the gravy thickens, 3–4 minutes. Season to taste with salt and pepper.

Pour the gravy into a warmed sauceboat or bowl with a ladle, and serve warm.