Giblet Cream Gravy

Giblet Cream Gravy

Prep Time: 0

Yield: 14

Giblet Cream Gravy


  • Reserved turkey neck, heart and gizzard
  • 6 cups water
  • 3 1/2 cups canned low-salt chicken broth
  • 2 carrots, coarsely chopped
  • 1 onion, halved
  • 1 large celery stalk, chopped
  • 1 small bay leaf
  • 5 tablespoons butter
  • 5 tablespoons all purpose flour
  • 1/4 cup whipping cream


  1. While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
    Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.


  • I just wanted to say that a good (and I might add, Tex-Mex) way to deal with that over-done trukey meat might have been to make trukey tacos! Shread it and stew it with some crushed tomatoes and tomato sauce and the usual tex-mex spice blend. My mom always uses comino, black pepper corns, garlic, and salt and crushes it all together in the mocajete. She puts all this together to stew for a while and it’s an excellent way of using the extra trukey bits that no one wanted to eat. It’ll also solve the dry trukey problem because it’s shreaded and the smaller pieces pick up all that liquid and flavor. It’s wonderful on a corn tortilla with some rice and beans on the side. MMMMMmmm, I can’t wait until next weekend for my mom to make some of this!

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