Total Time
2hrs 5mins
Prep 2 hrs
Cook 5 mins

I got this recipe from one of my food mags several years ago. (I believe it was Bon Apitite)The prep time includes boiling the stock and giblets. I usually serve Honey-Brined Turkey with this, as was suggested in the magazine. You can find the recipe here in the "Zaar". That turkey and this gravy are delicious served together!

Ingredients Nutrition


  1. While your turkey cooks, place giblets in large sauce pan.
  2. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celeryand bay leaf.
  3. Simmer over medium heatuntil stock is reduced to around 3 cups.
  4. (about 2 hours) Strain the stock into a bowl.
  5. Chop giblets.
  6. Set aside.
  7. Melt 5 T butter in large heavy saucepan over medium heat.
  8. Add 5 T flour and whisk 2 minutes.
  9. Gradually add turkey stock, cream and up to 1 cup of turkey pan juices.
  10. Simmer gravy until desired consistency, whisking occasionally.
  11. Add chopped giblets.
  12. Season to taste with salt and pepper.
Most Helpful

5 5

This is the best gravy I have ever made! I love cream gravy and have never found a recipe for it that was good, but this one is fantastic. I found the directions exaclty and it turned out so good. Everyone raved about it's flavor and texture. This is definately a keeper and one I will be making in the future, over and over. Thanks!

5 5

This gravy was worth the time! My family said it was my best gravy yet. I did reserve the chopped giblets for my own portion, as the family is picky. It was thick like a cream gravy and flavorful like a dark. I intend to make this gravy my new standard.

5 5

This was a very creamy, rich gravy and my family loved it. I used made it as described and added about a cup of drippings from my brined turkey. Delicious!