Giblet gravy is a true Southern favorite at the holidays.

Giblet gravy really should be cooked the same day as the turkey, not ahead of time.

You need the pan dripping from the roasted turkey itself to complete the dish.

Southern Living Giblet Gravy in the gravy boat to serve

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But we’ve got some tips for getting ahead a bit so your Thanksgiving Day isn’t so hectic.

Learn how to make giblet gravy with step-by-step photos so yours will turn out rich and perfect.

Giblet Gravy: An Old-Fashioned Southern Favorite

Southerners are industrious cooks.

ingredients for giblet gravy - Southern Living

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Waste not, want not, as the old saying goes.

Many people also add ahard-boiled eggor two.

What Are Giblets?

Giblet Gravy - Southern Living

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Giblets generally include the liver,gizzard, kidneys, and heart.

You’ll use some of the turkey’s drippings for the final ingredient.

That’s why we call for turkey broth instead of water for cooking the giblets.

Southern Living Giblet Gravy placing the neck and giblets in a saucepan

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But there are a few important steps to get it right.

Here’s a brief outline of the process.

Bony pieces add the most body to the broth.

Southern Living Giblet Gravy adding the broth and vegetables to the neck and giblets

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Return the broth to the saucepan and keep warm over low heat.

Pull the meat from the neck, and add to the bowl.

Discard the neck bones and other solids.

Southern Living Giblet Gravy after simmering the giblets with the other stock ingredients

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(If there is less than 4 tablespoons of fat, make up the difference with butter.).

Return the broth to the saucepan, and keep warm over low heat.

Prepare the roux:

Warm the fat in the saucepan over medium-high heat.

Southern Living Giblet Gravy straining the solids from the broth

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When it begins to sizzle, sprinkle in the flour, and whisk until smooth.

Cook 2 minutes, whisking constantly.

Add broth and cook until thickened:

Whisk the warm broth into the roux.

Southern Living Giblet Gravy broth after straining

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Cook 10 minutes or until the gravy thickens and just comes to a boil, stirring slowly and constantly.

Add giblets and neck meat to gravy:

Stir in the reserved giblets and neck meat.

Stir in the hard-cooked eggs (if using).

Southern Living Giblet Gravy chopping the giblets and meat from the neck

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Season with salt and pepper.

Giblets have to be cooked before eaten or added to any dish.

In this giblet gravy, they’re boiled with turkey stock and seasoning ingredients until tender.

Southern Living Giblet Gravy placing the drippings in the saucepan

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Giblet Gravy cooking the roux

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Giblet Gravy cooking until thickened

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Giblet Gravy stirring in the reserved chopped giblets and neck meat

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Southern Living Giblet Gravy ready to serve

Credit:Caitlin Bensel, Food Stylist: Torie Cox