Simple No-Giblet Gravy Recipe

Jump to Recipe

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

Ingredients:

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)

Recommended Equipment:

• Immersion Blender (optional)
• Blender
• Lodge Cast Iron Medium Sauce Pan
• Wire whisk
• Cutting Board
• Knife

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.

Recipe Card

Turkey Gravy Without Giblets

Skip the giblets and still enjoy a flavorful turkey gravy. Whether you're avoiding turkey for ethical/dietary reasons or just don't have giblets available, this recipe has you covered!

4.41 from 5 votes

PRINT RECIPE PIN RECIPE LEAVE A REVIEW

Prep: 5 minutes mins

Cook: 2 hours hrs

Total: 2 hours hrs 5 minutes mins

Yield: 4 people

Equipment

• Blender
• Immersion Hand Blender
• Cast Iron Skillet
• Wire Whisk
• Cutting Board
• Knife

Ingredients

• 2½ cups chicken broth
• 3 tbsp all-purpose flour
• 8 tbsp unsalted butter
• 4 medium yellow or white onions
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 2 tbsp sherry vinegar (completely optional)
• ¼ tsp cayenne pepper (completely optional)

Instructions

• Slice Your Onions

  To start, peel and then slice or chop four yellow onions.
• Melt Butter & Add Onion

  In a saucepan, melt 8 tablespoons of unsalted butter on low heat. Add chopped onion and stir until coated in butter.
• Sauté Onions For 2 Hours

  On 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 Roux

  For 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 Broth

  Add 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.
• Puree

  To 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 Touches

  To 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

Click here to add your own private notes about this recipe.

Equipment

Blender

Immersion Hand Blender

Cast Iron Skillet

Wire Whisk

Cutting Board

Knife

Video

How to Make Giblet Gravy WITHOUT Giblets

Watch this video on YouTube.

Notes

1. Flavor Base: Since we’re skipping giblets, the depth of flavor in your gravy comes mainly from the caramelized onions and the chicken stock. Ensure you deeply caramelize the onions and use a good-quality stock.
2. Thickening: Without the giblets, the gravy may feel less hearty. If you prefer a thicker consistency, consider using cornstarch as a thickening agent in addition to flour.
3. Seasoning: Taste as you go! The seasoning can make or break a gravy. While you’ll start with a basic salt addition, you might need a touch more, depending on your broth’s sodium level.
4. Safety: When using a blender, always be cautious with hot liquids. Allow the gravy to cool slightly before blending to reduce the risk of splatters and burns.
5. Storage: This gravy will store well in the fridge for up to a week and can be frozen for longer. If freezing, leave some space in the container for expansion.
6. Reheating: When reheating, do so slowly on low heat, stirring occasionally to prevent the bottom from burning.
7. Variations: Feel free to introduce herbs like sage, thyme, or rosemary for added flavor.
8. Alternative Liquids: If you want a richer flavor, consider using a combination of chicken stock and turkey drippings (if you have any from roasting a turkey).
9. Vegetarian/Vegan Version: If aiming for a vegetarian or vegan version, ensure you use vegetable stock and vegan butter substitutes. Adjust seasonings as needed.
10. Texture: For those who prefer a chunkier texture, consider leaving a portion of the caramelized onions unblended.

Adjust according to your preference and always taste as you go for the best results!

Nutritional Information

Serving: 0.25cup, Calories: 153kcal, Carbohydrates: 6g, Protein: 2g, Fat: 81g, Saturated Fat: 10.5g, Trans Fat: 1g, Cholesterol: 46.5mg, Sodium: 3mg, Potassium: 6mg, Fiber: 1g, Sugar: 2g, Vitamin C: 2mg, Calcium: 1mg, Iron: 1mg

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

Check out my other popular recipes!

• Banana Bread Without Butter
• Bread Pudding Recipe Without Raisins
• Rock Fish Recipe
• Cheesecake Recipe Without Sour Cream