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.
- 1-1/2 cups turkey pan drippings or more
- 2 cups turkey or chicken broth
- giblets, cooked and chopped
- 2 tbsp cornstarch
- 1/2 cup broth or cold water
- salt & pepper
- 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.
- Remove any excess oil from turkey pan drippings. Set turkey pan on stove across two burners. Set the temperature for both to medium. Add broth and giblets to drippings. Add additional broth if needed. Add salt and pepper to taste.
- Mix cornstarch with broth or water 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.