Just a helpful hint. Instead of cornstarch, try melting 1-2 sticks of margarine in a pan, and gradually add flour till you reach your preferred thickness. Then just add to the broth. This will way out all the worries of it being to thick or to thin. Aside from this, the recipe is wonderful.
Phenomenal! This had an intense and wonderful flavor, even BEFORE I added the drippings from the turkey. And once I added those (from an applewood-smoked turkey cooked in a water smoker, with a basting sauce that included Pepsi-Cola of all things), it was one of the best gravies I've ever made.
Very Good! I recently made a turkey - something that I almost never cook - and decided to make giblet gravy to go with it. I am a package gravy gal and have never made gravy from scratch - I do cook quite a bit but gravy has always been something I left to someone else. This recipe was easy and very delicious. I did not chop up the giblets after they were cooked to put them back into the gravy however. I just made the broth from them. I did use more of the turkey drippings and less chicken broth - this turkey was very juicy and the drippings made the gravy richer than the chicken broth would have. This recipe is a keeper and I will definately make this gravy with every turkey. Thanks.
Thanks for posting this old fashioned recipe. My grandmother, who passed away two years ago, made giblet gravy when I was growing up and I wanted to do the same for my family but couldn't locate a recipe like hers until now. I love teaching my two girls, ages 4 and 10, to cook and this will be a recipe I will pass along to them. THANKS FOR THANKSGIVING MEMORIES OF YESTER YEAR AND THE ONES TO COME.
Guys, this gravy is supposed to be thin, almost even nearly clear...this is classic giblet gravy not a roux gravy and it is usually for pouring over the turkey if it needs moisture and over good old fashioned cornbread stuffing. If you thicken it, that's to your liking but it changes the original recipe. Maybe it's an aquired taste but it is definitely supposed to be thin and chock full of chopped eggs. I grew up on this recipe and have loved being able to find it again since most gravies are thicker and start with a roux...thanks so much for helping!
This recipe was chunkier than the giblet gravy I'm used to. Next time I would not cut up the meat and add it back and I would not add the egg yolks only the whites. We had to add extra corn starch to get it to thicken too maybe it is supposed to be thin gravy?
For some reason when we saw that eggs were an ingredient in this gravy it actually sounded pretty good. So we weren't surprised that we liked it. We were surprised at how much we liked the recipe as a whole! This is definitely a keeper.
Try as I might - this turned out so very runny. It would not thicken up based on the 2 TBS of cornstarch. I had to add 2 more to get a gravy texture. I always use egg in my gravy but this looked more like an egg gravy. 2 eggs would have been plenty. Thanks for sharing. With a little modifying this one turned out fine.
This gravy recipe needs more cornstarch added especially if you don't like your gravy to end up like liquid soup on your taters. Other then that it is a great recipe!
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