Paula Deen Giblet Gravy

Paula Deen giblet gravy takes 20 minutes and chopped turkey giblets, chicken stock and a sliced hard boiled egg to make a thick, savory gravy that feeds 10 people. Save this Southern turkey gravy for the holiday table, Sunday dinner or church supper, because it's a simple one-pot stovetop recipe.

Mix the cornstarch with the cold water until it is completely smooth before it goes into the pot. Dump the dry cornstarch into boiling stock and you get lumps instead of a silky gravy.

Paula stirs a couple of heaping spoonfuls of the raw cornbread stuffing mix into the stock, and that is what gives this gravy its old-fashioned body and flavor. The giblets, poultry seasoning and sliced egg then make it taste like the gravy Southern grandmothers have always served at Thanksgiving.

Paula Deen Giblet Gravy

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

45

kcal

Chopped giblets simmer in seasoned turkey stock, then a cornstarch slurry thickens it into a smooth, spoonable gravy. Sliced boiled egg goes in last, so it stays tender and pretty on top.

Ingredients

• 3 tablespoons cornstarch
  

• 2 heaping tablespoons uncooked and reserved from stuffing cornbread stuffing mix
  

• 2 chicken bouillon cubes
  

• chopped turkey giblets
  

• 4 cups or broth or chicken stock or broth fresh turkey stock
  

• 1/3 cup cold water
  

• 1 hard boiled sliced egg
  

• 2 teaspoons poultry seasoning
  

• to taste salt and freshly ground pepper
  

Directions

• Prep the giblets: Chop the giblets and the meat that has been removed from the neck into small pieces. Then bring the stock to a boil in a saucepot.
• Season the stock: Add the chopped giblets, 2 chicken bouillon cubes, 2 teaspoons poultry seasoning and 2 heaping tablespoons of the uncooked cornbread stuffing mix to the boiling stock. Stir until the bouillon cubes dissolve.
• Make the slurry: Stir the 3 tablespoons cornstarch into 1/3 cup cold water in a separate bowl. Mix until no dry spots are left, so it thickens evenly.
• Thicken the gravy: Pour the slurry into the boiling stock while stirring constantly. Then reduce the heat and cook for 2 to 3 minutes until the gravy turns thick.
• Finish and serve: Season with salt and freshly ground pepper to taste. Then fold in the sliced hard boiled egg and serve the gravy hot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make giblet gravy without turkey giblets?

Chicken giblets work the same way, since they cook up with the same rich, savory flavor. If you have none, shredded cooked turkey or chicken meat will give you body, though the gravy will taste milder.

How do I keep my gravy from getting lumpy?

Stir the cornstarch into cold water until it is fully smooth, then pour it into the stock while whisking nonstop. Hot liquid sets cornstarch on contact, so adding it dry is what causes lumps.

Can I make this gravy ahead of time?

You can make it a day ahead and keep it in the fridge in a covered container. Reheat it gently on the stove and thin it with a splash of warm stock, because it thickens as it sits.

What can I use if I don't have cornbread stuffing mix?

A spoonful or two of any plain dry stuffing mix works as a stand-in, or you can crumble a little leftover cornbread. It adds body to the gravy, so the cornstarch can do the rest.

Can I use store-bought broth instead of turkey stock?

Chicken broth works fine, and it is the easiest choice when you are not roasting a whole turkey. The bouillon cubes already add salt, so taste before you season with more.