It just wouldn’t be Thanksgiving without Mama’s Giblet Gravy!
Last year I received an email from a nice man named John asking if I had a recipe for old fashioned Giblet gravy, the kind with boiled eggs chopped up in it. I immediately knew what he was referring to because this is the gravy we’ve had every Thanksgiving for as long as I can remember, and my mother before me will tell you the same! I realized I hadn’t shared my Mama’s recipe so I posted just the recipe, with no photos. This year, I was able to get photos in time to show you this amazing gravy – and how incredibly simple it is to whip up for your Thanksgiving table!
Now, Mama Reed used the actual giblets from the turkey in this and you certainly can as well. Since they are cooked with the turkey, you can simply chop them up and and add them into the gravy when you add the eggs. However, Mama and I prefer to leave them out so we just add a little chopped turkey in their place. We also find this makes the gravy much more palatable to younger tastebuds.
You’ll need: turkey or chicken broth, a diced boiled egg, a little bit of shredded turkey or chicken, a little flour, and some warm water.
That’s it!
In a small cup, mix water and flour well with a fork until there are no lumps.
Like this.
Pour into gravy boat and you’re all set!
This giblet gravy has graced our Thanksgiving table every year for generations.
We love this poured over a recipe of Grandmama’s Crock Pot Cornbread dressing!
Ingredients
- 2 cups broth from turkey or chicken broth
- 1 boiled egg diced
- 1/2 cup shredded turkey
- 2 tablespoons all purpose Flour
- 1/2 cup warm water
Instructions
- Bring broth to simmer over medium high heat.
- Stir in turkey and egg and reduce temperature to low.
- In a small cup, mix water and flour well with a fork until there are no lumps.
- Stir into simmering broth and cook over low heat until thickened, about 2-3 minutes.
This recipe featured on Meal Plan Monday and Weekend Potluck.
Click here to get my Grandmama’s Crock Pot Dressing recipe
Click here to see how I make a turkey breast in my crock pot!
Yum 
Yum Yum!!! That is how I make it. I can’t wait for Thanksgiving. Thanks for sharing such good recipes.
Well, I guess all the “stuff” in the gravy would hide the fact that my gravy had lumps! I have never had gravy with anything in it but, well, um, gravy! Never actually knew it existed. Always an education around here (in the wild west).
Christy , girl , u have done it again , brought us more good old time recipes like our grandmas use to made.And man , do i ever miss my grandmas , their both gone , but they both cooked just like your mom does.U got 2 love them old time recipes.God bless u girl.
Thank you Diane, I pray you are blessed as well!!
Hi, thank you for sharing. My Mama went to her grave with her recipe. Going off my memory…..I think I remember her using cornstarch to thicken. Is that right? I remember seeing pieces of grizzards. But it was so good on her dressing!!!
I love your recipes and you are an awesome person.
Thank you
Thank you so much for the gravy recipe . My mother never wrote her recipe down , and I couldn’t remember all of it. My big children will be so happy to have Grandma Nalley’s gravy again
You are so welcome Elaine, I hope y’all have a Happy and Blessed Thanksgiving!
I was lucky to learn to make my mom’s giblet gravy at a young age. No recipe and still don’t have it written down nor her cornbread dressing. Make both once a year. My mom’s gravy is different in that she made a milk gravy and added the giblets to it. I learned to cook from my 2 grandmothers also. I use a recipe for cakes and cookies, otherwise, it’s a “throw it into the pot” kind of cooking I do!!! Have a blessed Thanksgiving everyone!!
Eggs in gravy? I will definitely have to try this.
Let me know how you like it Pat!!
Christy, I am curious if you know the origin of the addition of a hard-boiled egg to gravy. I am a mid-western girl from Missouri and that is something I am not familiar with. We certainly like gravy in these parts, white, brown, sausage, hamburger, chicken, turkey, you name it we like it! 🙂 But nothing with eggs in it 🙂
BTW I am particularly fond of your recipe for gravy made with bacon grease. A true delight over biscuits!
My husband always said he hated Giblet gravy until he had my Texas Momma’s! The secret to adding the giblets is to chop them up real fine and always leave out the liver! Oh how I miss this recipe! My MIL uses a packet mix, ugh! Thanks so much for posting this Miss Christy!
Thanks so much for the perfect gravy recipe. Christy, I am having trouble finding the search bar on your site! Can you help me please? I always use my phone so that may be my problem.
Hey! I’m sorry you’re having issues. I had to go look for it myself 🙂 On mobile, you have to scroll down until you see the green outlined mason jars and then it’s right above that. I’m also happy to help you find something if you are looking for a special recipe 🙂
Your gravy is delicious. My Daddy always cooked and ate the giblets. I like the turkey neck as the meat is very flavorful and tender. I roast my giblets along side the turkey. The chopped boiled egg makes the gravy perfect and is my favorite part.
That’s almost how my mother made it (she cooked the turkey neck and giblets to make the broth). She died in 2017, and I did not get to pick her brain for all her recipes, but I find your site very useful for the recipes I didn’t get. Now, I can make giblet gravy like she did for so many years. Happy Thanksgiving!
Happy Thanksgiving to you and yours Kat, I hope it is a blessed one full of memory making moments!
Ok- this southern girl can’t make gravy. Praying this will be my heavenly sent help for Thanksgiving. I can make the dressing and all the sides like my Mother and Bigmama taught me but big failure in the gravy and gasp had to resort to the package mix. Looking forward to trying this recipe. Thank you for all the wonderful recipes and help. Have a very Blessed and safe Thanksgiving.
I can’t wait to hear back Pam!! Happy Thanksgiving!!
Voted best gravy ever at my little Thanksgiving Dinner. TY