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!

Place the broth in a medium sauce pot and bring it to simmer over medium high heat.

Add in egg and turkey and turn heat down too low.

In a small cup, mix water and flour well with a fork until there are no lumps.

Like this.

Stir flour mixture into simmering broth and cook over low heat until thickened, about 2-3 minutes.

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!

Mama's Giblet Gravy

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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.

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