Who needs giblets anyway? And is it pronounced ˈjibləts or ˈghibləts? Either way, this giblet gravy recipe without giblets is incredibly flavorful, easy, and inexpensive. This recipe will work wonders whether due to ethical/dietary reasons or simply not having giblet meat on hand.
How to Make a Giblet Gravy Recipe Without Giblets:
These ingredients can all be easily found at your local neighborhood grocery store:
- 2-1/2 cups chicken broth
- 3 tablespoons of all-purpose flour
- 8 tablespoons unsalted butter
- 4 medium yellow onions
- Salt (to season)
- Black pepper (to season)
- Sherry vinegar (optional)
- Cayenne pepper (optional)
Step 1: Slice Your Onions
Begin by peeling and then slicing or chopping four yellow onions. I find it makes life easier to use a mandoline vegetable slicer to make quick work of the onions.
You don’t need to be precise when cutting the onion since it’s going to cook for 2 hours and will eventually be obliterated by an immersion blender.
If you were cooking onions for a shorter time, you’d want evenly-chopped pieces to ensure even cooking.
Step 2: Melt Butter & Add Onion
Add 8 tablespoons of unsalted butter to a medium or large saucepan and melt over medium-low heat.
Once melted, add the chopped onion. Mix the butter and onions until the onions are fully covered in butter.
If you want to make this a fully vegan giblet gravy recipe, feel free to substitute the butter with margarine or any other vegan butter substitute.
Step 3: Sauté For 2 Hours
Saute the onion for 1-2 hours. Set a timer on your phone for 20-minute intervals. At each of those intervals, stir your onions.
Remember to cook on medium-low heat so that the onion doesn’t burn. Cooking the onions low-and-slow for 1-2 hours will impart a ton of flavor into your gravy.
If you were to carmelize your onions quickly, your giblet gravy wouldn’t have nearly the amount of flavor as it will if you cook your onions for a longer period.
The caramelized onions are the showpiece here because they’re single-handedly responsible for creating the flavor.
This exercise in patience and delayed gratification will pay dividends by creating an amazingly good gravy.
Step 4: Create The Roux
What you’re doing in this step is creating a nice brown roux. This roux is going to be used to thicken our gravy.
First, increase heat from medium-low heat to medium heat. Next, add 3 tablespoons of flour to the caramelized onions, a little bit at a time.
Using a wooden spoon or a wire whisky, fully dissolve the flour into the butter. Next, add a 1/2 teaspoon of salt and mix thoroughly. Stir occasionally for 5-10 minutes until the roux is deep golden brown in color.
Step 5: Add Chicken Broth
Add the 2-1/2 cups of chicken stock to the roux. Feel free to use your own homemade broth if you have any on hand. (You would create your own chicken broth by mixing chicken bouillon with water).
Bring to a simmer, stirring occasionally. Once the giblet broth starts to thicken, take it off the heat.
If you find your gravy isn’t thickening enough, add additional broth and flour, a little bit at a time.
Step 6: Puree Using a Blender
Purée using an immersion blender or regular blender until consistency is silky smooth. If you use a regular blender, be mindful to not overfill since the hot gravy will expand in the blender. Keep one hand on the blender lid at all times.
**Safety Note** If you use a regular blender, only fill the blender halfway and hold the lid on firmly.
Step 7: Season & Serve
Once you’ve reached your desired consistency, taste the gravy and adjust seasoning.
You can add a splash of sherry vinegar or lemon juice to cut the richness a bit (by increasing the acidity) or add a tiny pinch of cayenne pepper to make it pop.
Remember you can always add more seasoning with any sauce, so start with a little, then add until you get your perfect flavor.
Pour into your gravy boat or other dish and serve! It’s crucial that you lick any leftover gravy off the spoon.
Frequently Asked Questions:
Can I Serve This Giblet-Free Gravy With Turkey?
Yes, of course! While this recipe aims to show you how to create a giblet gravy without giblets, it’s perfectly fine to serve with your Thanksgiving dinner.
First, start by following your favorite recipe for baking your Thanksgiving turkey. Remove the whole turkey from the roasting pan.
Use the drippings from the roasting pan and all the scraped meat off the bottom of the pan as your fat & liquid mixture (replacing steps 1-3 of this recipe).
Then, follow the same steps in this gravy recipe, starting at Step 4: Create Roux.
If you are cooking with a real turkey, feel free to add some small pieces of cooked turkey neck meat to the gravy as a final step.
How Do I Store the Gravy?
You can refrigerate this delicious gravy for a week or freeze it for eternity. Just make sure to use a freezer-safe bag or a freezer-safe Tupperware container.
Let’s be honest, though; you know you’re probably going to finish this off the next day. 😉
You can make this in advance of your dinner and easily reheat it on low heat on the stovetop or in the microwave. It also freezes well.
Can I Add Additional Ingredients to the Gravy?
Yes, of course. Remember that you may need to add a bit more flour to the recipe to compensate if you add additional liquid. These are other common ingredients people will add to their gravy recipes:
- Soy sauce – Add a splash or two
- Bay leaf – Adds another layer of flavor. Remove before using an immersion blender!
My Gravy Won’t Thicken. Help!
If your gravy doesn’t thicken, try using some cornstarch. If your gravy is being stubborn and won’t thicken to the desired consistency, mix cornstarch in 1/4 teaspoon at a time. This will thicken your gravy almost instantly.
What Should I Serve This Gravy With?
The great thing about this old fashioned giblet gravy is that you can serve it with literally anything. We’ll serve this with a roast on mashed potatoes and even over rice in our family.
You’re probably going to be serving this with your Thanksgiving feast. In that case, I would serve this gravy with turkey, tofurkey, cranberry sauce, etc.
Is this a Vegetarian Gravy?
Yes, this gravy is vegetarian, since it doesn’t use any meat in the recipe. That said, you can serve this gravy with meat, no problem. That’s precisely what our family does.
We serve this onion gravy for thanksgiving and pour it over our mashed potatoes, stuffing, and turkey meat. We just love the flavor, so much!
Is This Gravy Vegan?
This particular recipe isn’t vegan because it calls for butter. That said, you can EASILY make it a vegan gravy recipe by simply substituting butter for your favorite vegan oil or butter substitute.
Suggested Vegan Alternatives to Butter:
- Olive oil
- Vegetable oil
- Sunflower oil
- Coconut oil
- Vegan “butter” or spread
Giblet Gravy Recipe Without Giblets
- Slice Your OnionsBegin by peeling and then slicing or chopping four yellow onions. I find it makes life easier to use a mandoline vegetable slicer to make quick work of the onions.
- Melt Butter & Add OnionMelt 8 tablespoons of unslated butter in a medium cast iron skillet.Add the onions. Mix the butter and onions until the onions are fully covered in butter.
- Sauté For 2 HoursSaute the onion for 2 hours, stirring occasionally.Cook on medium-low heat so that the onion doesn’t burn.
- Create RouxIncrease heat to medium-high heat. Next, add 3 tablespoons of flour to the caramelized onions, a little bit at a time.Fully dissolve the flour into the butter. Add a 1/2 teaspoon of salt and mix thoroughly. Stir occasionally for 5-10 minutes until the roux is deep golden brown in color.
- Add Chicken Broth & Thicken RouxAdd the 2-1/2 cups of chicken stock to the roux. Bring to a simmer, stirring occasionally.Once the giblet broth starts to thicken, take it off the heat.
- Puree Using a BlenderPurée the gravy using a blender until consistency is silky smooth. If you use a regular blender, be mindful to not overfill since the hot gravy will expand in the blender.
- Season & ServeOnce you’ve reached your desired consistency, taste the gravy and make any final flavor adjustments.You can add a splash of sherry vinegar or lemon juice to cut the richness a bit (by increasing the acidity) or add a tiny pinch of cayenne pepper to make it pop.
Your Own Notes
The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.Love it? Pin it! Share on Facebook
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