Giblet Gravy

Kevin Ulrich
Course Sauce


  • 2 tbls. olive oil
  • 2 tbls. butter
  • 8 tbls. flour
  • 1 cup white onion chopped
  • 1 cup celery chopped
  • 1 tbls. black pepper
  • 1 tsp. salt
  • Giblets from turkey excluding liver


  • Over medium heat, cook the giblets with butter and olive oil.  When they brown transfer the gizzard, and the neck to a pot with the water, chicken broth, salt and pepper.  Bring to a boil, skim the surface as it films up. In the skillet add onion and celery and saute until the vegetables soften. Sprinkle the flour over the vegetables and mix in.  Cook for about 3 minutes. Transfer vegetables to broth and simmer for about an hour.
  • 3 cups water3 cups chicken broth
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