Classic Giblet Gravy Recipe

This classic giblet gravy recipe is the perfect accompaniment to your Thanksgiving turkey or any roast chicken dish. Made with the flavorful organs and neck of the bird, this rich and savory gravy will elevate your meal to the next level. With simple ingredients and easy steps, you'll have a delicious gravy to pour over your holiday feast in no time.

Ingredients

• Turkey giblets (heart, liver, and gizzard)
• 1 turkey neck
• 3 cups chicken broth
• 1/2 cup all-purpose flour
• 1/2 cup butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions

1. In a large saucepan, combine the turkey giblets, neck, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove the giblets and neck from the broth, reserving the broth for later.
2. Chop the giblets and neck meat into small pieces.
3. In a separate saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant, about 5 minutes.
4. Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 2-3 minutes to remove the raw flour taste.
5. Slowly pour in the reserved broth, whisking constantly to prevent lumps.
6. Add the chopped giblets and neck meat to the gravy mixture. Season with salt and pepper to taste.
7. Simmer the gravy over low heat for 10 minutes, stirring occasionally, until thickened to your desired consistency.
8. Taste and adjust seasonings if needed.
9. Serve the giblet gravy hot alongside roasted turkey or chicken.

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