Old-Fashioned Giblet Gravy

Chopped eggs and giblets in gravy in a pot

The Spruce Eats

Prep: 5 mins
Cook: 2 hrs 40 mins
Total: 2 hrs 45 mins
Servings: 8 servings
Yield: 2 cups
Nutrition Facts (per serving)
158 Calories
10g Fat
4g Carbs
12g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 158
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 24%
Cholesterol 250mg 83%
Sodium 424mg 18%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 12g
Vitamin C 0mg 0%
Calcium 40mg 3%
Iron 2mg 9%
Potassium 119mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ever wondered what to do with the little bag of giblets that typically come inside a turkey or chicken? The best option is to make this giblet gravy, consisting of the heart, liver, gizzards, and neck meat. It takes a little bit of effort—most of it is hands-off time for ingredients to simmer—but it adds so much rich, savory flavor.

This is a classic old-fashioned Southern-style giblet gravy made with the addition of hard-boiled eggs. If you like an egg-free gravy, feel free to omit them. Use this recipe to make a delicious gravy to go with your chicken, Cornish game hens, or roasted turkey. 

Put the turkey drippings in a gravy separator to eliminate the excess fat. If you don't have turkey drippings, use a good-quality turkey or chicken stock. For a richer, creamier gravy, stir in some heavy or light cream or half-and-half just before it's done.


Click Play to See This Old-Fashioned Giblet Gravy Recipe Come Together

"This is an easy recipe and great use for giblets. The taste is excellent—definitely an old-fashioned style when you’re in the mood for comfort food—and worth the time it takes to cook the giblets. I did have to use the giblet stock, so be sure to keep that on hand." —Colleen Graham

Old-Fashioned Giblet Gravy / Tester Image
A Note From Our Recipe Tester


  • Giblets from a whole turkey or chicken

  • 4 cups cold water

  • 4 tablespoons (2-ounces) unsalted butter

  • 4 tablespoons all-purpose flour

  • 2 cups pan drippings, or turkey or chicken broth

  • 1/2 cup milk, or half-and-half

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 large hard-boiled eggs, coarsely chopped

Steps to Make It

  1. Gather the ingredients.

    Giblet gravy ingredients
     The Spruce
  2. Remove the liver from the giblets and refrigerate.

    Liver removed from giblets and ready to chill
    The Spruce
  3. Place the remaining giblets into a saucepan and cover with 4 cups of cold water. Bring to a boil. Reduce the heat to low and simmer for about 1 1/2 to 2 hours. Add the liver and continue to simmer, 30 minutes more.

    Giblets and liver boiling in water
    The Spruce
  4. Place a mesh strainer or colander over a large bowl. Drain the giblets. Set the liquids aside to use in the gravy, if needed. Let the giblets cool. Remove the meat from the neck and chop with the rest of the meat.

    Strained and chopped giblets on a wooden cutting board
    The Spruce
  5. Over low heat, melt the butter in a medium heavy-duty saucepan. Stir in the flour. Cook, stirring continuously until the roux just barely begins to turn golden, 3 to 5 minutes.

    Roux with butter and flour in a saucepan
    The Spruce
  6. If you don't have drippings from a roasted turkey or chicken, or if you only have a small amount, add the giblet broth, chicken or turkey stock to make 2 cups. Slowly stir the drippings and/or broth into the roux. Add the milk. Continue cooking and stirring until thickened, 10 to 15 minutes.

    Giblet broth or drippings added into roux with milk
    The Spruce
  7. Taste and season the gravy with salt and pepper to taste.

    Gravy seasoned with salt and pepper
    The Spruce
  8. Stir in the hard-boiled eggs and giblets and serve.

    Chopped eggs and giblets stirred into gravy
    The Spruce

How to Use Giblet Gravy

Gravy made from giblets is great with roasted chicken, roasted turkey, and on top of mashed potatoes or a classic stuffing at Thanksgiving.


  • For a richer, creamier gravy, add some cream (heavy or light) or half-and-half just before serving.
  • Add a sliced medium onion and two stalks of sliced celery to the saucepan along with the giblets. If desired, use a strainer to reserve the giblet broth to use along with the drippings.
  • Add 1/4 to 1/2 cup of finely chopped onions to the butter and sauté until tender before adding the flour.
  • Add a few tablespoons of minced shallots to the butter and sauté until tender.
  • Add about 1/2 teaspoon of chopped fresh sage, 1/4 teaspoon of finely chopped fresh rosemary, and a pinch of freshly chopped thyme leaves.

How Do You Remove the Giblets?

  • Typically, when you buy a whole turkey or chicken, the giblets are in a bag inside the cavity of the bird. Defrost (if necessary), remove the bag from the inside, remove the giblets from the bag, and use as the recipe directs. Sometimes there is more than one bag, so be sure to check the cavity carefully.
  • Sometimes the manufacturer's packaging will indicate if the giblets are inside the bird. However, there are occasions when the giblets were removed and not repackaged inside the bird. If you buy from a farmer, you're almost guaranteed to find the giblets inside the bird.