Giblet gravy is a sauce made with turkey neck, tail, gizzards, and different herbs and spices. It is meaty, savory, and very rich, that’s why it’s considered as the queen of all gravies. Pair it with mashed potatoes and biscuits – it will surely be perfect.
So, let’s start cooking. I got you – I promise.
2 boiled eggs
½ cup onion (chopped)
½ cup celery stalk (chopped)
3 pcs. fresh thyme
3 cups water
2 tbsp. cornstarch
1 tbsp. Igotchu Himalayan Salt & pepper Seasoning
1 tbsp. Igotchu Onion Lovers Seasoning
1 tbsp. Igotchu Roasted Turkey & Chicken Seasoning
1 tbsp. Igotchu Onion Garlic Pepper Seasoning
1 tbsp Igotchu Garlic Lovers Seasoning
How to make Giblet Gravy
- In a pot, melt a third of a stick of unsalted butter. Then, sauté chopped onion, celery, and fresh thyme.
- Now add in your giblets – turkey neck, turkey tail, and gizzards. Stir.
- Sprinkle Igoutchu seasonings to have that rich, savory flavor in your gravy. Add a tablespoon of each – Himalayan Salt & Pepper, Onion Lovers, Roasted Turkey & Chicken, Onion Garlic Pepper, and Garlic Lovers
- Pour 3 cups of water. Stir and let it simmer for about 2 to 3 hours in low heat.
- Take out the giblets and cut their meat into bite-size pieces. Chop the hard-boiled eggs as well. Then, put them back into the pot. Stir.
- To make the gravy thicker, just dissolve 2 tablespoons of cornstarch in water. Ensure that the cornstarch is completely dissolved so that your gravy won’t have any lumps. Add the mixture to the gravy.
Let it simmer for 2 minutes. Serve and enjoy.