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    You are in: Home / Recipes / Giblet Gravy Recipe
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    Giblet Gravy

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    Shellbelle's Note:

    This recipe is from Rural Arkansas magazine, November 1982.

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    Units: US | Metric


    1. 1
      Dissolve bouillon cubes in boiling water; add giblets, neck, celery, and onion.
    2. 2
      Cover and simmer for 2 hours or until giblets are tender; strain, reserving giblets.
    3. 3
      (Do not add seasonings; the bouillon will have yielded enough.) To thicken gravy, combine flour and a small amount of cold water; add to broth.
    4. 4
      Cook, stirring constantly, until slightly thickened.
    5. 5
      Dice giblets and stir into gravy before serving.

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    Ratings & Reviews:

    • on December 02, 2010


      I made this with the neck and giblets from our Thanksgiving turkey and it was GREAT! I've never actually chopped the giblets and added them to my gravy before, but I will be doing it from here on out! Thanks so much for posting. This one is a keeper!

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    • on January 21, 2004


      I made this last Sunday with a Roasted Lemon Chicken and it was the best giblet gravy I have ever had. Thanks for posting. Great recipe.

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    • on November 24, 2007


      My husband used this recipe for thanksgiving this year. It was wonderful. I doubled the batch and now that the little bit of leftover is gone I wish he had made more. Thanks for posting this yummy recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Giblet Gravy

    Serving Size: 1 (1357 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 53.2
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.2 g
    Cholesterol 0.6 mg
    Sodium 1009.0 mg
    Total Carbohydrate 9.4 g
    Dietary Fiber 0.7 g
    Sugars 2.1 g
    Protein 1.9 g

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