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    Giblet Gravy

    Average Rating:

     14 Total Reviews

    Showing 1-14 of 14

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    • on December 19, 2010

      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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    • on December 28, 2009

      Yummy! Thanks for sharing this wonderful Thanksgiving recipe!

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    • on December 26, 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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    • on December 24, 2009

      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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    • on December 27, 2008

      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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    • on May 12, 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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    • on January 02, 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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    • on November 22, 2007

      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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    • on November 24, 2006

      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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    • on December 25, 2005

      Christmas day and I didn't have a giblet gravy recipe handy so searched on the Zaar and found this. It was great! Everyone loved it. I think the butter made it different. Some of the family like it because it is thicker than most giblet gravies.

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    • on November 24, 2005

      This makes yummy gravy. Even my picky child asked me to "pass the gravy" twice. I think it was a hit!

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    • on November 24, 2005

      great recipe and very tasty....just like my grandma made!! Thanks for bringing back some great old memories!!!

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    • on November 17, 2005

      Very good and quite easy. Use unsalted butter. You can always add more salt later. Thanks Dreamgoddess.

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    • on November 19, 2004

      This was very good. A little on the salty side, but not that much. Only used 2 eggs instead of the 4. Will leave out the extra salt next time I made this. Made this as the last recipe of my Pick-a-Chef.

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    Nutritional Facts for Giblet Gravy

    Serving Size: 1 (1358 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 376.8
     
    Calories from Fat 268
    71%
    Total Fat 29.8 g
    45%
    Saturated Fat 16.6 g
    83%
    Cholesterol 273.0 mg
    91%
    Sodium 1583.0 mg
    65%
    Total Carbohydrate 13.4 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.3 g
    5%
    Protein 13.0 g
    26%

    The following items or measurements are not included:

    chicken giblets

    Detailed Nutrition Values About Nutrition Info
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