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Giblet gravy is a time-honored and traditional accompaniment to many festive meals, particularly Thanksgiving and Christmas feasts. This rich and savory gravy features the flavors of giblets, which are the edible organs, such as the liver, heart, and gizzard, that come with poultry.
Its popularity stems from a rich cultural tradition of using all parts of the animal, adding depth of flavor to gravies, and embracing thrifty cooking practices. Passed down through generations, giblet gravy has become an integral part of Southern culinary heritage and family gatherings, reflecting the region’s deep-rooted food traditions.
This gravy pairs wonderfully with a variety of dishes, enhancing their flavors and adding a touch of indulgence. It is most commonly served alongside roast turkey, but it also complements roasted chicken or even a homemade chicken pot pie. The gravy’s earthy and hearty taste is complemented by sides like creamy mashed potatoes, buttery dinner rolls, roasted vegetables, or a crisp green salad. It brings warmth and comfort to any meal, making it a perfect addition to both formal gatherings and casual family dinners.
Old Fashioned Giblet Gravy:
Ingredients:
For the roux:
3/4 cup butter
3 tablespoons of flour
For the gravy:
48 ounces of chicken broth
Handful boiled and chopped giblets
3 sliced hard-boiled eggs
Salt and pepper to taste
Sage to taste
Instructions:
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