Delicious turkey giblet gravy

Delicious turkey giblet gravy

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About this recipe: We got this delicious turkey gravy from our American family when we happened to be visiting during Thanksgiving. We now use it every time we cook our turkey at Christmas.

Bryn Audrey

Serves: 8 

  • giblets and neck from turkey (e.g. gizzard, kidneys) excluding liver
  • 950ml water
  • 230ml turkey drippings
  • 50g cornflour
  • 120ml cold water
  • 1 hard-boiled egg, chopped
  • salt and ground black pepper to taste

Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

  1. Place turkey giblets and neck into a saucepan with 950ml water and bring to the boil; reduce heat to low. Simmer until stock is reduced to 700ml, about 1 hour. Strain stock and reserve 70g of giblets; chop.
  2. Combine giblet stock and turkey drippings in a saucepan over medium heat. Whisk cornflour in 120ml cold water in a bowl until smooth. Whisk cornflour into stock and drippings. Bring to the boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

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