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.
Creating a Giblet-Free Gravy: A Step-by-Step Guide
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)
- Immersion Blender (optional)
- Lodge Cast Iron Medium Sauce Pan
- Wire whisk
- Cutting Board
Step 1: Slice Your Onions
Start with four bright yellow onions. After peeling, slice or dice them. For a swift process, I recommend using a mandoline vegetable slicer.
Precision isn’t essential here, as these onions will stew for about 2 hours and eventually be blended with an immersion blender. However, if you were preparing a dish with a shorter cooking time for onions, aim for uniformly 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.
Turkey Gravy Without Giblets
- Slice Your OnionsTo start, peel and then slice or chop four yellow onions.
- Melt Butter & Add OnionIn a saucepan, melt 8 tablespoons of unsalted butter on low heat. Add chopped onion and stir until coated in butter.
- Sauté Onions For 2 HoursOn medium-low heat, sauté the onions until they become soft and clear. Stir often, and reduce the heat if they begin to brown. Cook for about 2 hours, stirring every 20 minutes.
- Create RouxFor a thick gravy, turn the heat to medium and mix 3 tablespoons of flour with the caramelized onions. Stir until golden. Blend well with a whisk, add 1/2 teaspoon of salt, and cook for 5-10 minutes until deep golden brown.
- Add Chicken BrothAdd 2 cups of chicken stock to the roux, either homemade or store-bought. Stir occasionally and remove from heat once thickened. If needed, slowly add more broth and flour to reach desired thickness.
- PureeTo finish the gravy, use an immersion blender or a regular blender. When using a blender, fill it partially as the hot gravy can expand. Always keep a hand on the lid while blending.
- Final TouchesTo thin the gravy and add acidity, use a splash of vinegar or lemon juice. For a slight kick, sprinkle in a pinch of cayenne pepper.
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 Share by Text
Frequently Asked Questions
Can I pair this gravy with turkey?
Absolutely! This giblet-free gravy complements turkey wonderfully. Once you’ve roasted your turkey, utilize the pan drippings and bits from the bottom to form the base of your gravy. Proceed from Step 4 in the gravy recipe. For an added touch, consider incorporating pieces of cooked turkey neck.
How should I store the gravy?
Store the gravy in the refrigerator for up to a week. For longer storage, freeze it in a freezer-friendly container or bag. If preparing ahead of your feast, you can reheat it gently on the stovetop or microwave. Chances are, it’ll be gone by the next day!
Can I modify the gravy with extra ingredients?
Certainly! Depending on the additional liquids, you might need a touch more flour. Here are some popular add-ins:
A dash of soy sauce for depth
A bay leaf for extra flavor (remember to remove it before blending!)
My gravy isn’t thickening. What should I do?
For a quick fix, introduce cornstarch incrementally, about 1/4 teaspoon at a time. This will get your gravy to the desired consistency swiftly.
What’s the best pairing for this gravy?
This versatile gravy suits many dishes. While it’s a hit with the Thanksgiving spread, including turkey and tofurkey, it’s equally delightful over mashed potatoes, roast dishes, or even rice.
Is this gravy suitable for vegetarians?
Yes, this gravy is vegetarian-friendly. It’s crafted without meat, but feel free to serve it alongside meat dishes. It’s a favorite with our turkey during Thanksgiving!
7. Is it vegan?
While this gravy isn’t inherently vegan due to the butter, a vegan version is just a swap away. Use any of these alternatives for butter:
Vegan butter or spread
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