Nana’s Giblet Gravy: A Taste of Tradition

The aroma alone transports me back to childhood Christmases at my grandmother’s table. The entire house buzzed with excitement, the clatter of pans a familiar symphony, but nothing signaled the start of the feast quite like the rich, savory scent of Nana’s giblet gravy wafting from the kitchen. It wasn’t just gravy; it was liquid gold, a comforting blanket poured generously over everything, especially her legendary pan dressing. To this day, no holiday meal feels complete without that distinctive, heartwarming flavor.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12
• Yield: Approximately 5 cups
• Dietary Type: Not specified, contains animal products

Ingredients

• Reserved turkey giblets
• ½ cup chicken liver
• 1 cup chicken gizzard
• 4-5 cups of reserved broth (including cooled broth)
• 4 eggs, boiled and chopped
• 2 tablespoons butter
• 1 small onion, peeled and chopped fine
• ¼ cup cooking sherry or ¼ cup dry white wine
• ½ cup cooled reserved broth or ½ cup water
• 10 tablespoons Wondra Flour or 10 tablespoons flour
• 2 tablespoons turkey drippings, skimmed of fat
• ½ teaspoon dried thyme, crushed
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 dash white pepper
• 4 of my microwave roasted garlic cloves, chopped fine (recipe #250855) or ½ teaspoon garlic powder

Equipment Needed

• Pressure cooker (optional)
• Large saucepan with lid
• Small saucepan with lid
• Small bowl
• Large heavy bottom skillet
• Whisk

Instructions

1. Pressure Cook (Optional) or Simmer Giblets: If you have a pressure cooker, place the whole gizzards and giblets (reserving the livers for later) into it with the reserved broth (except for the ½ cup cooled reserved broth). Cook on high pressure for about 7 minutes. Use your quick release valve or let the pressure come down naturally. If you don’t have a pressure cooker, place the gizzards and giblets (reserving the livers for later) in a pot with a tightly fitting lid and just enough reserved broth to cover. Simmer for 1 hour.

2. Combine and Simmer Livers: Drain the gizzards and giblets (if simmered) and add them whole to a large saucepan. Add the livers and the broth. Cook on medium-low heat, covered, for about 10 more minutes.

3. Cool and Chop Meat: Remove the meat from the saucepan and set aside to cool. Once cool enough to handle, chop all the meat parts very finely and mix them together. Reserve all the broth.

4. Boil Eggs: Meanwhile, in a small saucepan with a lid, bring 4 eggs and enough water to cover them to a boil. As soon as you notice a boil, turn off the heat and cover the pot, leaving it on the burner. Set a timer for 12 minutes.

5. Prepare Ice Bath and Cool Eggs: During the 12 minutes, prepare a small bowl of ice water. After the 12 minutes are up, strain and rinse the eggs under cool water. Immerse them in the ice bath until completely cool.

6. Peel and Chop Eggs: Peel the eggs, starting with a crack on the wide end. Chop the eggs and set aside.

7. Sauté Onion: Meanwhile, in a small pan, melt 2 tablespoons of butter and sauté the chopped onion until limp and clear, about 5-7 minutes.

8. Prepare Flour Mixture: In a large, heavy-bottomed skillet (without heat), whisk together the sherry (or white wine), ½ cup cooled broth, Wondra flour (or regular flour), turkey drippings, thyme, salt, black pepper, white pepper, the sautéed onion, and the microwave roasted garlic (or garlic powder).

9. Thicken with Broth: Turn the heat to medium-low, stirring frequently, until the mixture thickens.

10. Incorporate Remaining Broth: Measure the reserved broth from cooking the giblets. You should have about 4-5 cups left. If not, add more water or canned broth until you reach 5 cups. Very, very slowly, pour a small stream of the broth into your flour mixture, whisking vigorously until all the broth has been incorporated. I whisk in the shape of a figure eight in the pan to get the best effect.

11. Simmer and Thicken Gravy: Cook, stirring constantly, until the gravy has thickened to a consistency that is slightly more runny than you want the final gravy to be, about 4 more minutes. Remember it will thicken slightly as it cools and sits.

12. Add Chopped Meat and Eggs: Stir in the chopped giblet mixture and chopped boiled eggs. Heat through.

13. Serve: Ladle the giblet gravy over served portions of Nana’s Thanksgiving and Christmas Pan Dressing.

Expert Tips & Tricks

• For a richer flavor, use homemade turkey or chicken stock instead of water to make up the broth.
• If your gravy is too thick, add a little more broth or water until you reach your desired consistency.
• If your gravy is too thin, simmer it for a few more minutes, stirring constantly, until it thickens. Alternatively, you can whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it into the gravy. Simmer for a minute or two until thickened.
• Don’t skip the step of sautéing the onion in butter. This adds a depth of flavor that you won’t get otherwise.
• Using Wondra flour (or instant flour) helps to prevent lumps. If you’re using regular flour, make sure to whisk it thoroughly with the cold broth before adding it to the hot pan.
• The microwave roasted garlic really elevates the flavor of the gravy, but if you don’t have time to make it, garlic powder is a perfectly acceptable substitute.

Serving & Storage Suggestions

Serve Nana’s Giblet Gravy hot over pan dressing, mashed potatoes, roasted turkey, or anything else your heart desires. The gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring frequently, or microwave in 30-second intervals, stirring in between, until heated through. You can also freeze the gravy for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	73.7 kcal	N/A
Calories from Fat	N/A	47%
Total Fat	3.9 g	5%
Saturated Fat	1.9 g	9%
Cholesterol	75.9 mg	25%
Sodium	645 mg	26%
Total Carbohydrate	2.5 g	0%
Dietary Fiber	0.1 g	0%
Sugars	1.1 g	4%
Protein	2.8 g	5%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Giblet Gravy: While this recipe is traditionally made with giblets, you can create a vegetarian version by using finely chopped mushrooms, walnuts, or lentils in place of the meat. Use vegetable broth instead of turkey broth and add a dash of liquid smoke for a more savory flavor.
• Gluten-Free Giblet Gravy: Substitute the Wondra flour with a gluten-free all-purpose flour blend or cornstarch. If using cornstarch, mix it with cold water to create a slurry before adding it to the hot pan.
• Spicy Giblet Gravy: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy for a little kick.
• Herby Giblet Gravy: Experiment with different herbs, such as sage, rosemary, or parsley, to create a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make this gravy ahead of time?
A: Yes! In fact, making it a day or two in advance allows the flavors to meld together even more. Store it in the refrigerator and reheat gently before serving.

Q: Can I use store-bought broth instead of reserved broth?
A: Absolutely. If you don’t have reserved broth from cooking a turkey, chicken broth or turkey broth from the store will work just fine.

Q: What if my gravy is too lumpy?
A: If your gravy is lumpy, try using an immersion blender to smooth it out. You can also strain the gravy through a fine-mesh sieve.

Q: Can I use different types of liver?
A: Yes, you can use chicken liver, turkey liver, or a combination of both. Just make sure to cook the livers thoroughly.

Q: How do I skim the fat from the turkey drippings?
A: The easiest way to skim the fat from turkey drippings is to let them cool completely, then use a spoon to remove the solidified fat from the top. You can also use a fat separator.

Final Thoughts

Nana’s Giblet Gravy is more than just a sauce; it’s a taste of home, a link to cherished memories, and a testament to the power of simple, heartfelt cooking. Don’t be intimidated by the ingredients or the process – this recipe is surprisingly easy to follow, and the results are well worth the effort. Gather your ingredients, embrace the aroma, and prepare to create a gravy that will become a beloved tradition in your own family. I hope you enjoy Nana’s Giblet Gravy as much as my family has for generations. Feel free to leave a comment and share your experience making it!