Easy Giblet Gravy
By Rose Abrams rosalene
A classmate shared this recipe with me over 30 years ago. Bless him for this one! (Who knew guys could cook this well!) No more making a roux that gets darker than we want. You always get a consistently thick, golden yellow gravy that's chock full of bits of goodness that you add.
And, if you happen to have leftovers (only because you doubled the recipe) it's just as delicious on rice the next day as it was on the dressing.
Give it a go and see if you don't agree that it's the best and easiest ever.
About this Recipe
Rose Mary Mogan cookinginillinois - Jun 17, 2012
Sounds like a real winner to me Rose. I simply must try it. Thanks again for sharing. I am sure it goes well with your Southern Dressing. Smile.
Rose Abrams rosalene - Jun 17, 2012
It's such a time saver and by the time we get to the gravy stage of a holiday meal we welcome short-cuts that actually work! I personally do not enjoy the brown giblet gravies on my dressing. This is a lifesaver or should we say hostess saver. :o)
Cynthia Palmer mscomet - Oct 28, 2012
wow...sounds very easy, and short, will cut a lot of my time in the kitchen this Thanksgiving....thanks Rose
Valorie Johnson Valorie_Johnson - Nov 22, 2012
Im going to have it today,so ill let u know.
Brenda Woods BrendaLee22 - Nov 29, 2013
This year I decided to make my very own giblet gravy, I saw this recipe and said, hmmmm this looks easy - well I make it and everyone loved it, few ingredients , the taste is very much like my mom's. If you're looking for a great gravy, please look no further, this is it!
Brenda, Decatur, Ga