Description
Pioneer Woman’s Giblet Gravy is a rich, savory gravy made from turkey drippings, giblets (heart, liver, neck, and gizzard), and a roux. The giblets are simmered to tender perfection, then finely chopped and incorporated into the gravy, adding flavor and texture.
Ingredients
Scale
- 1 turkey neck and giblets (heart, liver, gizzard)
- 4 cups water or chicken broth
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups turkey drippings (or additional broth)
- 1/4 tsp black pepper
- Salt, to taste
- Optional: 2 hard-boiled eggs, chopped (for garnish)
- Optional: Fresh parsley, chopped, for garnish
Instructions
Step 1: Cook the Giblets
- In a medium saucepan, combine the turkey giblets (excluding the liver), neck, and 4 cups of water or chicken broth.
- Bring to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, or until the giblets are tender. Add the liver during the last 10 minutes of simmering to prevent overcooking.
- Strain the broth and reserve it for later. Remove the giblets and neck, letting them cool. Chop the giblets finely, and remove any meat from the neck bones. Set aside.
Step 2: Make the Roux
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 2-3 minutes, or until the roux is golden brown and bubbly.
Step 3: Add the Liquid
- Gradually whisk in the turkey drippings (or additional broth if drippings are unavailable) and the reserved giblet broth.
- Bring the mixture to a gentle simmer, stirring frequently, until it thickens to your desired consistency.
Step 4: Incorporate the Giblets
- Stir in the finely chopped giblets and neck meat.
- Season with black pepper and salt to taste, adjusting as needed.
Step 5: Add Optional Garnishes
- Stir in the chopped hard-boiled eggs, if desired, for added texture.
- Garnish with fresh parsley before serving.
Step 6: Serve
- Pour the giblet gravy into a serving dish or gravy boat and serve hot alongside turkey, mashed potatoes, and stuffing.