Home › Sauces › Giblet Gravy or Sauce

Giblet Gravy or Sauce

Place the giblets (the liver, heart and gizzard) and the neck in a saucepan, and cover them with cold water. Simmer slowly, and when tender remove the neck and chop the giblets fine, saving the water in which they were cooked. When the turkey is lifted from the pan, pour off all but three small tablespoons of the oil, place the pan on the top of the stove, and when the gravy boils stir in two tablespoons of flour. Cook two minutes and add the water in which the giblets were cooked, pouring it in gradually so as not to thin the gravy too much. If the gravy seems too thick, add also a little hot water. Put in lastly the chopped giblets, and season to taste with salt and pepper. Serve in a gravy dish.