Prep 30 mins
Cook 30 mins
Our family has two main traditions at Thanksgiving and Christmas involving the food - one is that my aunt makes Dressing (here in the South, that's dressing made from cornbread) and two is that my sister makes the Giblet Gravy to pour over the Dressing. This is the recipe she uses. Just thinking about it makes my mouth water!
- 1⁄2 cup butter, melted
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 4 cups hot chicken broth
- 1 chicken giblets, cooked and chopped (gizzard, liver, heart)
- 4 hard-boiled eggs, chopped
- In a saucepan, on low heat, combine the butter, flour and salt until smooth.
- Add the chicken broth.
- Mix well.
- Add the giblets and eggs.
- Cook, simmering and stirring constantly, until thick.
- Pour in a gravy boat and serve!
My mom has always made the dressing and gravy in the family because everyone loved it so much. She always been the smidgen of this, pinch of that, spoonful of this, etc. type cook. Now that she's gotten older and so forgetful, she can't make it like before. This Thanksgiving it wasn't good at all. It's a very sad thing for all of us, like a tradition has faded away. So, I was desperately looking for something to carry on with tradition that had actual measurements I could follow. We had our annual family get together yesterday and I made a double batch of your gravy. Everyone loved it so much. Dreamgoddess, thank you a million times over for this recipe- it tastes almost identical to hers and I can't tell you how grateful I am that you shared. Merry Christmas!
Yummy! Thanks for sharing this wonderful Thanksgiving recipe!
My grandmother used to make giblet gravy every year. I was too young to appreciate her technique and didn't pay attention to how she did it. She's been gone for about 12 years now and I've been looking for a recipe that tasted like hers. Yours is perfect! This will be my recipe for giblet gravy from now on!