Turkey Gravy W/Giblets (Gluten Free)

"I merged my old gravy recipe (before going gluten-free) and the Recipe #221386 to get this one. This is what I plan to use from now on. Though it does congeal in the fridge, it is not completely solid so you can still stir it up and spoon it over your plate before heating it up. You can make this with chicken stock too. TIP: Save leftover turkey bones in the freezer and make turkey stock from them at any time by boiling them in water. I am guessing on the times since I have not timed myself making this, but the gravy should definitely not be left unattended, so it is pretty much all active work time in that sense. I would say that it takes 10-20 minutes depending on how quickly you get your butter to melt, your gravy to boil and your salt and pepper just right."
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Ready In:


  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 tablespoon cornstarch
  • 1 tablespoon rice flour
  • 2 cups turkey stock
  • 1 tablespoon turkey giblets, cooked and diced into very small pieces
  • salt and pepper


  • Heat skillet over medium to low heat. Add butter and let melt completely. Then add cornstarch and flour and stir into the butter with a wire whisk making a thick paste (make sure all flour is absorbed in the butter).
  • Add turkey stock and quickly whisk it into the flour paste so that there are little to no visible lumps.
  • Add cooked and finely diced giblets (I prefer about 1 tbsp, but you can add as much or as little as you like) and continue to stir until the gravy bubbles and thickens (To cook the giblets, I like to boil them in water with the turkey neck, or other leftover bones from the turkey so that I get my turkey stock at the same time).
  • Add salt and pepper to taste.
  • Best served immediately, but you can keep warm until it is ready to serve, just be sure to stir often.

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Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
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