Diane Hopson Smith Recipe

Mama's Giblet Gravy - Dee Dee's

By Diane Hopson Smith DeeDee2011

Recipe Rating:
about 4 cups
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Diane Hopson's Story

Mama always made this giblet gravy to go with our turkey and dressing. And, her mother made it as well. Part of our holiday tradition.

They made the best!


giblets and necks reserved from turkey or roasting hen
4 c
pan drippings from roasted turkey or hen
1 small
onion, chopped
celery stalk,chopped
1 tsp
1/2 tsp
2 Tbsp
1/4 c
hard boil egg, chopped
salt and pepper to taste

Directions Step-By-Step

Combine giblets, neck, and water in saucepan. Bring to a boil; cover, reduce heat and simmer for 1 hour or until meat is tender. Strain, reserving broth. Discard turkey neck (pull any meat remaining on the neck to include in gravy). Coarsley chop giblets; set aside. (NOTE: I PERSONALLY DON'T CARE FOR LIVER IN THIS GRAVY SO I DON'T INCLUDE IT, I DISGARD IT OR COOK IT AND GIVE MY PUPPIES A TREAT)
Skim and discard fat from reserved pan drippings of roasted turkey or hen. Add reserved broth (at least 2 1/2 cups) to pan drippings; stir until browned bits are loosened from bottom of roasting pan.
Transfer broth and dripping to a saucepan to continue cooking over a medium heat. Stir in chopped giblets; add onions, celery, salt and pepper. Bring to a boil and reduce heat. Simmer uncovered for 30 minutes.
Combine cornstarch and 1/4 cup water, stirring well; gradually stir into gravy. Bring to boil; boil for 1 minute or until thickened. Stir in boiled egg; add salt and pepper to taste. Serve hot over dressing.
NOTE: you can use flour in place of cornstarch to make a thickening base for gravy. In fact my mother always used flour, I use cornstarch. Just be sure to blend it well with small amount of water to make a paste, then add remaining water and mix well. Don't want any lumps!

About this Recipe

Course/Dish: Gravies
Main Ingredient: Chicken
Regional Style: American

You May Also Like:



May 11, 2012 - Diane Hopson Smith shared this recipe with discussion group: Mother's Day Tributes
Nov 24, 2011 - Diane Hopson Smith shared a photo of this recipe. View photo
Lynn Socko lynnsocko
Oct 14, 2011
Tommy does too, I never cared for any organ meats, but I do like the broth from boil gizzards, sometimes I'll add a little in with my chicken or turkey stock for my dressing.
Diane Hopson Smith DeeDee2011
Oct 14, 2011
Well, now I understand why it's bitter! That's the very reason I don't like it in giblet gravy. I love fried chicken livers.