Giblet Turkey Gravy Recipe
Giblet Turkey Gravy Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Gravy enhanced with giblets is traditional in our house. Try this hearty gravy with sage and a dash of wine and you’ll love it, too. —Jeff Locke, Arma, Kansas
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup cornstarch
  • 4 cups chicken stock, divided
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Giblets from 1 turkey, finely chopped
  • 1/2 cup dry white wine or additional chicken stock
  • 2 tablespoons minced fresh sage or 2 teaspoons dried sage leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a small bowl, mix cornstarch and 1/2 cup stock until smooth. In a large saucepan, heat butter and oil over medium-high heat. Add giblets; cook and stir 5-8 minutes or until browned.
Add wine and sage to pan; cook 3-5 minutes, stirring to loosen browned bits from pan. Add remaining stock; bring to a boil. Stir in cornstarch mixture; return to a boil. Reduce heat; simmer 3-5 minutes or until thickened to desired consistency, stirring occasionally. Stir in salt and pepper. Yield: 16 servings (about 1/4 cup each).
Originally published as Giblet Turkey Gravy in Taste of Home November 2014, p44

Nutritional Facts

1/4 cup: 50 calories, 2g fat (1g saturated fat), 49mg cholesterol, 191mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 1/4 cup cornstarch
  • 4 cups chicken stock, divided
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Giblets from 1 turkey, finely chopped
  • 1/2 cup dry white wine or additional chicken stock
  • 2 tablespoons minced fresh sage or 2 teaspoons dried sage leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a small bowl, mix cornstarch and 1/2 cup stock until smooth. In a large saucepan, heat butter and oil over medium-high heat. Add giblets; cook and stir 5-8 minutes or until browned.
  2. Add wine and sage to pan; cook 3-5 minutes, stirring to loosen browned bits from pan. Add remaining stock; bring to a boil. Stir in cornstarch mixture; return to a boil. Reduce heat; simmer 3-5 minutes or until thickened to desired consistency, stirring occasionally. Stir in salt and pepper. Yield: 16 servings (about 1/4 cup each).
Originally published as Giblet Turkey Gravy in Taste of Home November 2014, p44

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