It ain’t Thanksgiving without giblet gravy, and my mom makes the best.
Although sometimes it’s a challenge to make, especially during a holiday celebration like Thanksgiving, when 10 of your relatives are filling the empty space in your 2 x 6 kitchen.
Trying to out talk each other.
I guess organized chaos is part of the holiday magic (aka stress).
So, while my sister-in-law is browning the sweet potatoes, and while my nephew is mashing the potatoes, and while my niece is making the salad, and while my husband is carving the turkey, I call mom into the kitchen to make her giblet gravy.
Giblet Gravy Recipe
1½ cup turkey pan drippings or more
2 cups turkey or chicken broth
giblets, cooked and chopped
Salt and pepper
2 tablespoons cornstarch
½ cup broth
1. Remove the giblets from the turkey cavity (heart, gizzard, liver, and neck). In a small saucepan, cover giblets with water. Bring to a boil, then reduce heat and simmer until giblets are tender and cooked through. Cool at room temperature. Remove meat from the neck and gristle from gizzard. Chop liver, neck meat, gizzard, and heart into small pieces. Set aside.
2. Remove any excess oil from turkey pan drippings. Set turkey pan on stove across two burners. Set the temperature on both to medium. Add broth and giblets to drippings. Add additional broth if needed. Add salt and pepper to taste.
3. Mix cornstarch with broth until dissolved. Bring gravy to a boil then add cornstarch mixture, stirring constantly. Continue to boil for about one minute. Gravy will thicken almost right away. Remove from heat.
YIELD: about 4 cups