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Martha Stewart-Inspired Giblet Gravy

Close-up of Martha Stewart-Inspired Giblet Gravy showing its texture
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A silky, savory turkey gravy enriched with tender chopped giblets and a hint of fresh thyme, inspired by Martha Stewart’s classic American home cooking. The roux gives it a glossy body while the pan drippings and broth build deep, roasted flavor. It is the ideal finishing touch for a holiday turkey or weeknight roast chicken.

Ingredients

Scale
  • 1 set turkey or chicken giblets (heart, gizzard, neck), about 6 ounces (170g)
  • 4 cups (960ml) low-sodium chicken broth
  • 1 small yellow onion, quartered
  • 1 small carrot, cut into 2-inch pieces
  • 1 celery stalk, cut into 2-inch pieces
  • 1 dried bay leaf
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 1/2 cup (120ml) pan drippings from roasted turkey or chicken, defatted
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh flat-leaf parsley

Instructions

  1. Rinse the giblets under cold running water and pat dry. In a medium saucepan, combine the giblets, chicken broth, onion, carrot, celery, and bay leaf. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook, partially covered, until the giblets are tender and cooked through, about 30 to 35 minutes. The heart and gizzard should pierce easily with a knife, and the broth should smell rich and savory.
  2. While the giblets simmer, melt the butter in a large skillet over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture turns a pale golden color and smells nutty, about 2 minutes. Do not let the roux brown deeply or the gravy will taste toasted rather than clean and savory.
  3. Strain the giblet broth through a fine-mesh sieve into a large measuring cup, discarding the vegetables and bay leaf. Reserve the giblets and set aside to cool slightly. You should have about 3 1/2 cups (840ml) of broth; add a splash of water if needed to reach that amount.
  4. Pour the strained broth into the roux in a steady stream, whisking constantly to prevent lumps. Add the defatted pan drippings and whisk until smooth. Bring the gravy to a simmer over medium heat and cook, whisking occasionally, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. While the gravy simmers, chop the cooled giblets finely, discarding any tough connective tissue from the gizzard and the neck bones. Stir the chopped giblets into the gravy along with the kosher salt, pepper, and thyme.
  6. Simmer the gravy gently for 5 minutes more to meld the flavors, then taste and adjust the salt and pepper. If the gravy seems too thick, thin it with a splash of chicken broth or water; if too thin, simmer uncovered for a few minutes longer. Stir in the parsley just before serving.
  7. Transfer the gravy to a warm gravy boat and serve immediately alongside roasted turkey or chicken.

Notes

Store leftover gravy in an airtight container in the refrigerator for up to 3 days. To freeze, pour into a freezer-safe container and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, whisking occasionally and adding a splash of chicken broth or water to loosen if needed, until heated through, about 5 to 7 minutes. Make-ahead: the giblet broth can be prepared up to 2 days in advance and refrigerated; the finished gravy can be made up to 1 day ahead and reheated gently before serving.

Nutrition

Keywords: giblet gravy, turkey gravy, homemade gravy, Martha Stewart inspired, Thanksgiving gravy, giblet gravy recipe, pan drippings gravy, easy gravy from scratch

Find it online: https://marthadishes.com/martha-stewart-giblet-gravy-recipe/