Rich Giblet Gravy

This is a recipe that accompanies the Roast Turkey recipe found elsewhere in this blog.  I apologise for not having many pictures for this recipe.  I was making it for a Thanksgiving meal and it got a bit hectic and I forgot to take pictures.  I will be sure to update this post with more pictures the next time I make this recipe.


Giblets (I only use the neck, heart and lungs)
1 cup stock and pan drippings from the pan (as instructed in the Roast Turkey recipe)
1 cup water
1 cup white wine (optional)
Cornstarch or flour


  1. Place the giblets from the turkey into a small sauce pan and cover with 1 cup of water.

  2. Collect about 1 cup of liquid of the mixture of stock and drippings from the pan holding the turkey and pour into the pan with the giblets.

  3. Bring the pan to a boil and then lower the heat to a simmer, cover and cook for 30 minutes.

  4. Remove the neck and dispose of it.
  5. Remove the heart and lungs and chop very finely and return to the mixture.
  6. Add 1 cup of white wine.  I would use a dry wine that you would also serve with the meal. Let simmer for a few minutes to allow the alcohol to burn off.  If you prefer you can add another cup of stock instead but I think the wine adds a depth of flavor that is much richer.
  7. Add 2 tablespoons of cornstarch or flour and whisk until smooth.  I prefer cornstarch as it is less likely to be lumpy.
  8. Serve and enjoy!


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