Legendary Giblet Gravy Recipe Without Giblets

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.

Ingredients:

These ingredients can all be easily found at your local neighborhood grocery store:

Recommended equipment:

How to Make a Giblet Gravy Recipe Without Giblets:


Step 1: Rough-chop onion

Roughly chop one yellow onion.

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

  1. Add 6 tablespoons of unsalted butter to a medium or large saucepan and melt over medium-low heat.
  2. Once melted, add the chopped onion.
  3. 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 1-2 hours

  1. Saute the onion for 1-2 hours.
  2. Set a timer on your phone for 20-minute intervals. At each of those intervals, stir your onions.

Remember, you must cook on medium-low heat so that the onion doesn’t burn.

The reason you want to cook these onions, low and slow, for 1-2 hours is to 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 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.

  1. First, increase heat from medium-low heat to medium heat.
  2. Next, add 3 tablespoons of flour to the caramelized onions, a little bit at a time.
  3. Using a wooden spoon or a wire whisky, fully dissolve the flour into the butter.
  4. Next, add a 1/2 teaspoon of salt and mix thoroughly.
  5. Stir occasionally for 5-10 minutes until the roux is deep golden brown in color.

Step 5: Add chicken broth

  1. Add the 2-1/2 cups of chicken stock to the roux. Feel free to use your own broth if you have any on hand. (You would create your own chicken broth by mixing chicken bouillon with water).
  2. Bring to a simmer, stirring occasionally. 
  3. Once the “giblet broth” starts to thicken, take it off the heat.

If you find your gravy isn’t thickening enough, add additional broth, a little bit at a time.

Step 6: Puree using immersion blender

Purée using an immersion blender until consistency is silky smooth. You can use a regular blender, but use caution as the heated liquid expands in the blender, so if you overfill, it can cause the lid to pop off.

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 and serve! It’s crucial that you lick any leftover gravy off the spoon.

Complete Recipe:


Giblet Gravy Recipe without Giblets

Legendary Giblet Gravy Recipe Without Giblets

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.
4 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Gravy, thanksgiving
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 people
Calories: 153kcal
Author: Kelsey Todd
Cost: $5

Ingredients

Instructions

  • Roughly chop one yellow onion.
  • Add 6 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.
  • Saute the onion for 1-2 hours.
    Remember, you must cook on medium-low heat so that the onion doesn’t burn.
    Tip: Set a timer on your phone for 20-minute intervals. At each of those intervals, stir your onions.
  • 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.
  • Add the 2-1/2 cups of chicken stock to the roux. Feel free to use your own 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.
  • Purée using an immersion blender until consistency is silky smooth. You can use a regular blender, but use caution as the heated liquid expands in the blender, so if you overfill, it can cause the lid to pop off.
  • 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. 

Nutrition

Serving: 0.25cupCalories: 153kcalCarbohydrates: 6gProtein: 2gFat: 81gSaturated Fat: 10.5gTrans Fat: 1gCholesterol: 46.5mgSodium: 3mgPotassium: 6mgFiber: 1gSugar: 2gVitamin C: 2mgCalcium: 1mgIron: 1mg
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FAQ: Frequently Asked Gravy 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.


Thank you for taking the time to read this. I hope it was an easy recipe for you to follow! I would love to hear from you. Sincerely. Please leave your comments below. Thank you!

-Kelsey

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