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Southern giblet gravy in a white bowl surrounded by small pumpkins and cranberries
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Southern Giblet Gravy with Hard-Boiled Eggs

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.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: sauce
Cuisine: American, Southern
Keyword: giblet gravy, giblet gravy with eggs, Southern giblet gravy, turkey giblet gravy
Servings: 8 servings

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.

Notes

The amount of liquid left after simmering the giblets will vary. Add enough broth to bring it to 3 cups before making the gravy.
If the gravy gets too thick, gradually stir in more warm broth.
You can make the giblet broth and chop the giblets a day or two ahead and keep them in separate containers in the fridge.