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

This recipe is from Rural Arkansas magazine, November 1982.

Ingredients Nutrition


  1. Dissolve bouillon cubes in boiling water; add giblets, neck, celery, and onion.
  2. Cover and simmer for 2 hours or until giblets are tender; strain, reserving giblets.
  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. Cook, stirring constantly, until slightly thickened.
  5. Dice giblets and stir into gravy before serving.


Most Helpful

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!

PSU Lioness December 02, 2010

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.

~Nimz~ January 21, 2004

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.

Ilysse November 24, 2007

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