15 Reviews

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!

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FudgeBunny December 19, 2010

Yummy! Thanks for sharing this wonderful Thanksgiving recipe!

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Mom.2.Three December 28, 2009

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!

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CrysDanMom December 26, 2009

This is the TRUE southern recipe for giblet gravy, the one and only for my family!!
I have been making this for years and it is always well received. The only thing I do different is boil the giblets with a small amount of onion then drain the onion off before starting the gravy, I
also use turkey broth sometimes. The onion seems to add a bit more flavor to the gravy. Perfect gravy Dreamgoddess!!! Thanks for posting.

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Country Cook in Oklahoma November 18, 2012

DH loves giblet gravy (I'm not crazy about it). He said this gravy is just the way it's supposed to be. This will be our holiday giblet gravy recipe. Thanks for posting!

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Mrs. Hughes December 24, 2009

This is an excellent gravy for cornbread dressing. Simple, fast and the subtle flavor needed for the star. This has become a holiday staple for all those reasons.

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phillodoe December 27, 2008

This is a great recipe. Now I can make gravy almost as good as my Mom's. I did add some black and cayenne pepper to spice it up a bit. I also added a little cornstarch to thicken it, but if I had had enough time it might have thickened without it, we were just ready to eat. I agree with the other person who said that you should use unsalted butter.

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michelles3boys May 12, 2008

This was the best tasting recipe for giblet gravy that we have tasted. The butter really brought the flavor out. Will be making this from now on. Thanks for posting such a marvelous recipe.

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gwynn January 02, 2008

WOW!Who said you can't teach old dogs new tricks?I have never used butter to make my giblet gravy until today while using this awesome recipe.It is the best gravy I have ever made with giblets.I know for a fact it is the butter.My bf and our little pom could not get enough of it,bf put it on most everything on his plate and said he needed more of that great stuff.I lost count of how many times he picked up the gravy boat.[lol] Thank you so much Dreamgoddess for this wonderful recipe.We found the salt content to be right on.I followed the recipe exactly and it was perfect in seasonings and everything.

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nesbitt929 November 22, 2007

Notice to the person who cut the recipe by two eggs!! If you reduce the items in a recipe you MUST adjust the seasonings, even salt. I made it exactly and it was absolutely wonderful.. I bought extra giblets and made this and served 30 people. Eveyone raved over it. thanks

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Angela Marie November 24, 2006
Giblet Gravy