Southern Giblet Gravy with Hard-Boiled Eggs
If you grew up in the South, there’s a good chance giblet gravy showed up in a gravy boat every Thanksgiving, chopped eggs and all, and somebody at the table always asked what those little pieces were. This is that old-fashioned kind, made with the neck and giblets from the little bag tucked inside the turkey, the one a lot of folks toss in the trash without a second thought. They simmer in broth with onion and celery until tender, then get chopped fine and stirred into a smooth butter and flour gravy with hard-boiled eggs. It takes about 15 minutes of prep and an hour and 15 minutes on the stove, and it makes about 3 cups, which is plenty for 8.
A Quick Look At The Recipe
- Recipe Name: Southern Giblet Gravy with Hard-Boiled Eggs
- Serves: 8 servings
- Main Ingredients: set turkey neck and giblets, chicken or turkey broth, onion, celery, unsalted butter, all-purpose flour, salt, black pepper
- Why You'll Love It: Old-fashioned Southern giblet gravy made with the turkey neck and giblets simmered in broth, a butter and flour roux and chopped hard-boiled eggs. Makes about 3 cups.
I like to think of this as the gravy that wastes nothing. While the giblets simmer, plain store-bought broth turns into a rich little turkey stock, and it all happens on a back burner while the turkey does its thing in the oven. If you’ve got pan drippings when the bird comes out, spoon some in place of the butter and you’ll have gravy that tastes like it took all day.
Why This Giblet Gravy Works
The liver is the one piece that needs a little babysitting. It’s softer than the heart and gizzard and can turn grainy and strong if it simmers the whole hour, so hold it back and add it for just the last 10 to 15 minutes. The other step I wouldn’t skip is measuring the broth back up to 3 cups after straining, because what’s left in the pot changes every time and those 6 tablespoons of flour are counting on exactly 3 cups.
If giblets aren’t your family’s thing, our turkey gravy is made from the pan drippings and broth without them. There’s no rule against making both and letting everybody pick, and nobody has ever complained about too much gravy on Thanksgiving.
Ingredients for Giblet Gravy
- Turkey neck and giblets: These come in a small paper bag inside the turkey, so check both the main cavity and the neck end. You’ll use the neck, heart, gizzard and liver.
- Broth: Chicken or turkey broth both work. The giblets simmer in 3 cups, and you’ll want extra on hand to top the broth back up after straining.
- Butter or turkey drippings: Butter makes the roux, and drippings can stand in for some or all of it if you have them.
- Hard-boiled eggs: Chopped eggs are a classic Southern addition to giblet gravy, but you can leave them out.
Helpful Tips Before You Start
- Pull the giblet bag out of the turkey as soon as it’s thawed so you can start the broth early and keep the stovetop clear for later.
- Hold the liver back and add it for only the last 10 to 15 minutes of simmering.
- Let the flour cook in the butter for a full 1 to 2 minutes before you add any broth so the gravy doesn’t taste like raw flour.
- Pour the broth in a little at a time and keep whisking to keep lumps away.
- If the gravy gets too thick, whisk in a little more warm broth until it’s where you like it.
How to Make Giblet Gravy
1Simmer the giblets
Put the turkey neck, heart and gizzard in a saucepan with 3 cups of broth, the onion and the celery. Bring it to a boil, then turn the heat down, cover and simmer for about 1 hour, until the giblets are tender. Add the liver for the last 10 to 15 minutes.
2Chop the giblets
Lift the neck and giblets out of the broth and let them cool for a few minutes. Finely chop the heart, gizzard and liver, then pull the meat off the neck, chop it and throw away the bones.
3Strain the broth
Strain the cooking liquid and discard the onion and celery.
4Measure it back to 3 cups
Measure what’s left and add enough chicken or turkey broth to bring it to 3 cups total.
5Melt the butter
Melt the butter in a large skillet or saucepan over medium heat. If you have turkey drippings, use them for some or all of the butter.
6Make the roux
Whisk in the flour and cook for 1 to 2 minutes, stirring the whole time.
7Whisk in the broth
Slowly whisk in the 3 cups of broth until the gravy is smooth.
8Let it thicken
Cook for 5 to 8 minutes, stirring often, until the gravy thickens.
9Add the giblets and eggs
Stir in the chopped giblets and neck meat along with the salt, pepper and sage, if you’re using it, and let it simmer for 3 to 5 minutes more. Gently stir in the chopped eggs, give it a taste for seasoning and get it to the table while it’s hot.
What to Serve with Giblet Gravy
Giblet gravy goes over just about everything on the Thanksgiving plate, so don’t be shy with the ladle. Spoon it over oven roasted turkey breast, a big pile of homemade mashed potatoes and a scoop of oyster dressing or Southern dressing with cornbread. The next morning, warm up what’s left and pour it over split homemade dinner rolls, or serve it with a skillet of turkey hash made from the leftovers.
If you like to get a jump on Thanksgiving, simmer the giblets and make the broth a day or two early, then keep the broth and the chopped giblets in separate containers in the fridge. On the big day all that’s left is the roux and a few minutes of stirring, which is about all the attention anybody has to spare with a turkey in the oven.
Giblet Gravy FAQs
Do I have to use the liver?
The liver gives giblet gravy that deeper, old-fashioned flavor, but if your crowd turns up their noses at it, leave it out and use the neck, heart and gizzard. The gravy will be a little milder and still plenty good.
Why are there eggs in giblet gravy?
Chopped hard-boiled eggs are a Deep South tradition in giblet gravy, and they make it heartier and a little richer. Some families wouldn’t dream of leaving them out and others have never heard of it, so go with whatever your table grew up on.
What if my turkey didn’t come with giblets?
Some grocery stores sell turkey necks and giblets on their own in the poultry case, so it’s worth checking there or asking at the meat counter.
Southern Giblet Gravy with Hard-Boiled Eggs
Ingredients
- 1 set turkey neck and giblets neck, heart, gizzard and liver from 1 turkey
- 4 cups chicken or turkey broth plus more as needed
- 1/2 small onion roughly chopped
- 1 stalk celery roughly chopped
- 4 tablespoons unsalted butter or turkey drippings
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon rubbed sage optional
- 2 hard-boiled eggs peeled and chopped, optional
Instructions
- Place the turkey neck, heart and gizzard in a saucepan with 3 cups of broth, the onion and celery. Bring to a boil, then reduce the heat, cover and simmer for about 1 hour, until the giblets are tender. Add the liver during the last 10 to 15 minutes.
- Remove the neck and giblets and let them cool slightly. Finely chop the heart, gizzard and liver. Remove the meat from the neck, chop it and discard the bones.
- Strain the cooking liquid and discard the onion and celery. Add enough broth to the strained liquid to make 3 cups total.
- In a large skillet or saucepan, melt the butter over medium heat (use turkey drippings for some or all of it if you have them). Whisk in the flour and cook for 1 to 2 minutes, stirring constantly.
- Gradually whisk in the 3 cups of broth until smooth. Cook for 5 to 8 minutes, stirring frequently, until the gravy thickens.
- Stir in the chopped giblets and neck meat. Add the salt, pepper and sage, if using, and simmer for 3 to 5 minutes more.
- Gently stir in the chopped eggs, if using. Adjust the seasonings and serve warm.