Southern Giblet Gravy Recipe

This Southern Giblet Gravy is a simple mix of tasty giblets, onions, and celery in a smooth sauce, making it a cozy and yummy topping for your favorite foods. It’s an easy, down-home recipe that adds a touch of Southern warmth to any meal.

Table of Contents

1. How to Make Southern Giblet Gravy
2. Watch me make my Southern Giblet Gravy in this video tutorial!
3. Southern Giblet Gravy

Cousin, let me tell you about this Giblet Gravy recipe. It’s not just any recipe; it’s like a warm, comforting hug on a plate. This gravy has tender pieces of giblets, mixed with soft onions and celery, all wrapped up in a smooth, homemade sauce. It’s the kind of gravy that turns a simple meal into something special, something that reminds you of family dinners and good times.

Now, a lot of people, especially in the South, like to add chopped boiled eggs to their Giblet Gravy. It’s like their special touch, making the gravy a bit richer and heartier. It’s pretty cool how a simple thing like eggs can change up a recipe and keep those cooking traditions alive.

But here’s the thing, I’m not one for eggs in my gravy. I like to keep it simple – just those good, savory giblet flavors, with a bit of sweetness from the onions and a fresh taste from the celery. No eggs for me. It lets the real flavors of the gravy come out, and it goes great with all sorts of dishes, like a roast turkey or a big bowl of mashed potatoes. Cooking is all about making it your way, adding a bit of your own story to each dish. That’s what makes it special.

Alright cousin, let’s get into this recipe!

How to Make Southern Giblet Gravy

Shopping list for this Southern Giblet Gravy:

1. Vegetable Oil: You’ll need 3 tablespoons for cooking and another 3/4 cup for making the roux. Oil helps cook the giblets and veggies, and it’s essential in making the roux, which thickens the gravy.
2. Chicken Gizzards or Turkey Giblets: About 1-1/2 pounds. These are the star of the show in your gravy. They add a rich, meaty flavor and are traditionally used in Southern cooking.
3. Poultry Seasoning: 1 teaspoon, plus more to taste. This is a blend of herbs like sage, thyme, and marjoram, and it adds a classic, herby flavor to your gravy. I use my brand, Rosamae Seasoning.
4. Garlic: Finely minced or chopped garlic. It adds a ton of flavor.
5. Yellow Onion: Just one, diced up. Onions add a sweet, slightly tangy, flavor that’s a perfect base for any savory dish like gravy.
6. Celery: 3-4 ribs, diced. Celery adds a fresh, slightly bitter taste that balances out the richness of the giblets.
7. Chicken Broth: 64 ounces. This liquid is the base of your gravy. It adds more depth and flavor compared to just using water.
8. Flour: 3/4 cup. Flour is used to make the roux, which thickens the gravy and gives it a smooth, creamy texture.
9. Seasoning Salt: 2 teaspoons. This is a blend of salt and other spices that adds a little extra flavor to your gravy. I use my brand, Rosamae Seasonings.

Instructions for Southern Giblet Gravy (without eggs):

1. Cooking Giblets: First, drizzle 3 tablespoons of vegetable oil in a big pot and heat it up. Then add your giblets. Sprinkle 1 teaspoon of poultry seasoning on them. Cook until they turn brown. This step is about adding flavor and cooking them a bit.
2. Adding Veggies: Now, add your chopped onion, minced garlic, and celery to the pot. Cook them with the giblets until they’re soft. This step is about getting the veggies to release their flavors.
3. Adding Broth: Pour in your chicken broth. Let everything in the pot cook until the giblets are soft. The broth will get all the good flavors from the giblets and veggies.
4. Prepping Giblets: Take the giblets out of the pot. Chop them into small pieces and put them back in the pot. This makes sure they’re the right size for your gravy.
5. Making Roux: This part thickens your gravy. In a separate pan, mix 3/4 cup of flour with 3/4 cup of vegetable oil. Cook it until it turns golden brown. This mixture is called a roux.
6. Mixing It Together: Now, slowly add your roux to the pot with the giblets. Stir it in well. This will start to thicken your gravy.
7. Thickening the Gravy: Turn the heat up and bring your gravy to a boil. It’ll start to get thick. Keep stirring so it doesn’t stick or get lumpy.
8. Final Seasoning: Add your seasoning salt and a bit more poultry seasoning. Taste it. If you think it needs more flavor, add a little more seasoning.
9. Serving Your Gravy: Once your gravy is nice and thick, it’s ready! Pour it into a bowl or a gravy boat. It’s perfect for pouring over your meals.

Tips and Tricks

1. Clean the giblets well: Make sure to rinse your giblets thoroughly. This removes any impurities and ensures a clean, savory flavor.
2. Slow cook the giblets: Cook the giblets gently in the broth. Slow cooking makes them tender and infuses the broth with a deep flavor.
3. Fine dice your veggies: Chop the onion and celery into small, even pieces. This helps them cook evenly and integrate better into the gravy.
4. Patience with the roux: Making a good roux takes time. Cook it until it’s a rich, golden-brown color to give your gravy a deep flavor and silky texture.
5. Stir continuously: When adding the roux to the broth, stir continuously to avoid lumps. A smooth gravy is a good gravy!
6. Season to taste: Adjust the seasoning as you go. Everyone’s taste buds are different, so add a little seasoning, taste, and then add more if needed.
7. Strain for smoothness: If you want a super smooth gravy, strain it before serving to remove any solid bits.

Common Q&A

• Q: Can I use store-bought broth?
  • A: Absolutely! Store-bought chicken broth is a convenient and tasty option for this gravy.
• Q: What if my gravy is too thick or too thin?
  • A: If it’s too thick, add a bit more broth to thin it out. If it’s too thin, let it simmer a bit longer to reduce, or make a small amount of additional roux to thicken it.
• Q: Can I make this gravy ahead of time?
  • A: Yes, you can make it ahead and store it in the refrigerator. Just reheat it gently before serving, adding a little broth if it’s too thick.
• Q: How long does this gravy last in the fridge?
  • A: It should last up to 4 days in the refrigerator. Make sure it’s stored in an airtight container.
• Q: Can I freeze this gravy?
  • A: Yes, it freezes well. Just thaw and reheat, adding a little broth if needed to adjust the consistency.
• Q: What do I do if my gravy is lumpy?
  • A: If your gravy ends up lumpy, don’t worry! Just strain it through a fine-mesh sieve or blend it with an immersion blender.

Recipes to pair Southern Giblet Gravy with:

• Cheddar Garlic Mashed Potatoes
• Soul Food Cornbread Dressing Recipe
• Southern Cornbread Dressing
• Rice Dressing Recipe

Watch me make my Southern Giblet Gravy in this video tutorial!

Southern Giblet Gravy

This easy-to-make Southern Giblet Gravy combines delicious giblets with onions and celery, all in a creamy sauce, creating a comforting and flavorful addition to your dishes. It's a straightforward, home-style recipe that brings a little Southern comfort to your dining table.

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Course Side

Cuisine American

Keyword southern giblet gravy

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds chicken gizzards or turkey giblets cleaned
• 1 teaspoon poultry seasoning and a bit more for later
• 1 diced yellow onion
• 2 tsp minced garlic
• 3-4 diced celery ribs
• 64 ounces chicken broth
• 3/4 cup flour
• 3/4 cup vegetable oil for the roux
• 2 teaspoons seasoning salt

Instructions

• First, put 3 tablespoons of vegetable oil in a big pot and heat it up. Then add your giblets. Sprinkle 1 teaspoon of poultry seasoning on them. Cook until they turn brown. This step is about adding flavor and cooking them a bit.
• Now, add your chopped onion, minced garlic, and celery to the pot. Cook them with the giblets until they're soft. This step is about getting the veggies to release their flavors.
• Pour in your chicken broth. Let everything in the pot cook until the giblets are soft. The broth will get all the good flavors from the giblets and veggies.
• Take the giblets out of the pot. Chop them into small pieces and put them back in the pot. This makes sure they’re the right size for your gravy.
• This part thickens your gravy. In a separate pan, mix 3/4 cup of flour with 3/4 cup of vegetable oil. Cook it until it turns golden brown. This mixture is called a roux.
• Now, slowly add your roux to the pot with the giblets. Stir it in well. This will start to thicken your gravy.
• Turn the heat up and bring your gravy to a boil. It’ll start to get thick. Keep stirring so it doesn’t stick or get lumpy.
• Add your seasoning salt and a bit more poultry seasoning. Taste it. If you think it needs more flavor, add a little more seasoning.
• Once your gravy is nice and thick, it’s ready! Pour it into a bowl or a gravy boat. It’s perfect for pouring over your meals.

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Recipe by: I Heart Recipes

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