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The Best Southern Giblet Gravy

Y’all haven’t experienced true southern comfort food until you have creamy mashed potatoes covered in my Great Grandma Maxi’s Giblet Gravy. This is a TRUE southern recipe that has been passed down from generation to generation in our family. The holidays just aren’t the same without it.

Giblet Gravy

A lot of people see this recipe and say “Why the boiled eggs?” My response is “Why not.” Seriously, it may look so weird but ya’all, it is so darn good. In my opinion, it really brings the whole recipe together.

Giblet Gravy

When you buy a turkey it will come with a bag inside that is filled with the giblets. Don’t you dare throw those out! The giblet meat makes this a super rich and flavorful gravy. It may not sound too appealing, but combined with the turkey drippings, onions, salt and pepper and all purpose flour, this is a keeper!

Giblet Gravy

Tips for making the perfect Giblet Gravy:

  • Don’t boil the giblets, but rather simmer for a an hour. This process will make the meat more tender.
  • Allow the onions and giblets simmer on low heat all day. This is key.
  • Don’t add the flour until right before serving.
  • Make sure to always add in the boiled eggs last.
  • To save time, feel free to boil your eggs a day before and keep in the fridge until ready to use. Believe it or not, this is a time saver and will keep your burners free on your stove, especially if you are making this on Thanksgiving or Christmas.

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The Best Southern Giblet Gravy


  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Description

This is my Great Grandma Maxi’s cold-fashioned Southern-style giblet gravy. This is comfort food at its best and even includes hard-boiled eggs. This recipe is perfect over creamy mashed potatoes or cauliflower mash. I have included the full fat version along with Keto and Whole30 substitutes.


Scale

Ingredients

  • 1 bag organs (this bag comes inside the turkey including the neck)
  • 4 cups water
  • salt and pepper to taste
  • 1 cup chopped onions
  • 5 boiled eggs (sliced)
  • 1 tbsp All Purpose Flour (add more as needed for desired consistency, see notes for Paleo and Keto)
  • 1 cup Turkey Drippings ( or 1 cup chicken broth)

Instructions

  1. In a large sauce pan bring about four cups of water to a slow heat not boil. Clean all the organs and neck thoroughly then add to the water. Let this simmer for about an hour then add chopped onions, salt and pepper. Turn the burner down to low and let this simmer all day. Sometime during the day, boil your eggs then peel and put in the refrigerator until later.
  2. About 30 mins before your turkey is timed to come out of the oven, remove the organs from the simmering pot and dice into small pieces. Remove the neck bone from the simmer and pull away all the meat. Return the diced organs and neck meat back to your simmering pot of onions. Discard the neck bone.
  3. When the turkey comes out, move it somewhere to cool and pour about a cup of the turkey drippings into the gravy pot. Before adding the sliced boiled eggs, thicken the gravy with all purpose flour.
  4. As the consistency reaches your preference, add sliced boiled eggs.

Notes

  • For a Paleo & Whole30 option, sub 1 1/2 tbsp tapioca flour dissolved in 2 tbsp water.
  • For Keto option, sub 1 1/2 tbsp gelatin for the flour. 
  • Category: Side Dish
  • Cuisine: American

Comments (2)

  • I loved this recipe. Thank you!

    Reply
    • Thank you so very much! Glad you enjoyed it

      Reply

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