Several Christmases ago, I watched my grandmother (Jean) make the gibblet gravy for the turkey. And of course, there’s no measuring of anything, so just keep adding stuff until it looks and tastes right. Over the the years, she passed off various cooking duties to other people, but this was pretty much the last recipe she did herself, largely since everyone else was busy fixing all of the other food.
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Ingredients
- turkey gibblets
- broth from the turkey
- 1 can chicken broth
- celery chopped
- onion chopped
- flour
- salt
- pepper
Ingredients
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Instructions
- Boil the turkey gibblets. Cut them up and set aside.
- Strain some of the broth from the turkey into a small pot and heat it on the stove.
- Add salt and pepper to taste. Stir in 3-5 big spoonfuls of flour a little at a time.
- Depending on how much turkey broth is used, add about 1/2 of the can of chicken broth.
- Add in the chopped gibblets, celery, and onion.
- Stir continuously on high heat until it thickens.
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