Giblet Gravy

Giblet Gravy



3 tablespoons butter

3 tablespoons of bacon grease

1 ½ to 2 cups pan drippings from turkey

Boiled and sliced giblets and neck from turkey 

6 to 7 tablespoons of flour

1 hardboiled egg 




Melt the butter and bacon grease over medium to low heat in skillet, add the flour and mix till it is well combined. The flour Mixture will be very thick, slowly add the pan drippings from the turkey very little at a time and make sure that the liquid has been completely absorbed before adding more. If you like your gravy to be thinner you can always add more of the pan drippings to make the consistency that you like best. Stir in the giblets, meat from the neck of the turkey and the cut up hardboiled egg and salt and pepper it to taste. 


One thought on “Giblet Gravy

  1. Pingback: Thanksgiving, the day we eat way too much food. | The Greasy Spoon

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