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Thanksgiving Gravy

 Thanksgiving Gravy
“Each of my granddaughters asked for my Thanksgiving and Christmas recipes when they got married,” notes Iola Egle, a field editor from Bella Vista, Arkansas. “Here’s the flavorful, traditional gravy recipe I shared with them, and now with Taste of Home readers.”
16 ServingsPrep: 10 min. Cook: 1-1/2 hours


  • Turkey giblets and neck bone
  • 2 cups chicken broth
  • 2 medium carrots, finely chopped
  • 1 celery rib, chopped
  • 2 large shallots, finely chopped
  • 1/3 cup cornstarch
  • 3 cups cold water
  • 1/4 cup turkey drippings
  • 2 teaspoons chicken bouillon granules
  • Pepper to taste


  • Place the giblets, neck bone, broth, carrots, celery and shallots in
  • a large saucepan; bring to a boil. Reduce heat; cover and simmer for
  • 1-1/4 hours.
  • Strain and discard giblets, neck bone and vegetables; set cooking
  • juices aside. In another large saucepan, combine cornstarch and
  • water until smooth; stir in the drippings and bouillon until smooth.
  • Gradually stir in the reserved cooking juices. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Season with pepper.
  • Yield: 4 cups.