Old-Fashioned Giblet Gravy

Stir in chopped eggs and giblets into gravy

The Spruce

  • Total: 2 hrs 5 mins
  • Prep: 25 mins
  • Cook: 100 mins
  • Yield: 12 servings

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 the hard-boiled eggs. 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, add some heavy or light cream or half-and-half just before it's done.


  • Giblets (from a whole turkey, or chicken)
  • 4 cups water (cold)
  • 4 tablespoons 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 salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 hard-cooked eggs (chopped)

Steps to Make It

  1. Gather the ingredients.

    Giblet gravy ingredients
  2. Remove liver from giblets and refrigerate.

    Remove liver from giblets and chill
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  3. Place the remaining giblets into a saucepan and cover with 4 cups cold water; bring to a boil. Reduce the heat to low and simmer the giblets for about 1 1/2 to 2 hours. At this point add the liver to the saucepan and simmer for another 30 minutes.

    Add giblets to water and boil
    The Spruce
  4. Place a mesh strainer or colander over a bowl. Drain the giblets and 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.

    Strain and chop giblets
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  5. Melt the butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until the roux just barely begins to turn golden.

    Cook roux with butter and flour
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  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 or chicken or turkey stock to make 2 cups. Slowly stir in the drippings and/or broth into the roux. Add the milk or half-and-half. Continue cooking and stirring until thickened.

    Add gilbet broth or drippings into roux with milk
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  7. Taste and season the gravy with kosher salt and freshly ground black pepper.

    Season gravy with salt and pepper
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  8. Stir in the chopped hard-cooked eggs and chopped giblets and serve.

    Stir in chopped eggs and giblets into gravy
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  9. The recipe makes about 3 cups of old-fashioned gravy. Enjoy!


  • For a richer, creamier gravy, add some heavy or light cream or half-and-half just before it's done.
  • Add a medium sliced onion and 2 stalks of sliced celery to the saucepan along with the giblets. If desired, use strain and reserve the giblet broth to use along with the drippings.
  • Add 1/4 cup to 1/2 cup of finely chopped onions to the butter and saute 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 fresh chopped thyme leaves.