Giblet Gravy

Giblet Gravy

Photo by

  • Prep Time


  • Total Time


  • Servings



  • Giblets from turkey (liver, heart, gizzard, and neck), cooked

  • 4 cups turkey stock or broth or chicken broth or stock

  • 2 chicken bouillon cubes

  • 2 teaspoons poultry seasoning

  • 2 heaping tablespoons reserved uncooked cornbread stuffing mix

  • 3 tablespoons cornstarch

  • ⅓ cup cold water

  • Salt and freshly ground pepper

  • 1 hard boiled egg, sliced


Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture. In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.


Facebook Conversations