Prepare this classic offal with gravy recipe using the neck, liver, heart and gizzard from a turkey or chicken.
Giblet sauce, a sauce made from the finest parts of the bird, is the queen of sauces. So full of wonderful flavor from the offal and drops.
Video: How to make Giblet sauce
2:20
Giblet sauce
What are Giblets?
Offals consist of the heart, gizzard, liver, and neck of the chicken or turkey. They are often found in a small bundle in the whole bird’s cavity.
You can make gravy from the offal of a turkey or a chicken, although I think it’s more common with a roast turkey. The offal is larger and there is more meat for the gravy.
How to Make Giblet Sauce
To prepare the gravy, first prepare a broth from the offal, which will simmer on the stovetop while you prepare your turkey.
When the bird is done roasting, mix the broth with the drippings along with the shredded cooked offal to prepare the gravy.
You can also make offal gravy with a few hard-boiled eggs and 3 tablespoons of chopped allspice.
do you make offal sauce If yes, what are your variations? Please let us know in the comments.
Make tips for Giblet sauce
You can make this sauce ahead of time, but if you don’t also cook the turkey or chicken ahead of time, you won’t have any turkey drippings to add. As a workaround, try one of these two things.
- To fully prepare the sauce in advance, you need to use a different type of fat. Remove the innards from the uncooked bird and prepare the sauce as directed. Substitute 2 tablespoons of bacon or 2 tablespoons of butter for the turkey or chicken drippings in step 5 and continue.
- To easily prepare the broth ahead of time, remove the offal from the uncooked bird, following steps 1 through 4 of the recipe. Refrigerate the broth and chopped offal for up to 2 days. Getting this far will save you a lot of time on cooking day.
How to make this sauce gluten free
Make this sauce gluten-free by simply choosing cornstarch as a thickener instead of flour, following the optional instructions in Step 5. Just make sure you mix the cornstarch with water first to make a slurry, rather than adding dry cornstarch directly to the gravy.
All other ingredients in this recipe are naturally gluten free.
What to serve with the best Giblet sauce ever!
- Thanksgiving stuffing with sausage and apples
- Dry pickled and roasted turkey
- Perfect mashed potatoes
- Green bean casserole from scratch
- popovers
From the editors of Simply Recipes
Giblet sauce
We’ve added the liver to our offal sauce, which gives it a richer flavor. If you just can’t stand the taste of liver, you can omit it.
Turkeys and chickens are usually sold with the entrails wrapped in wax paper or plastic, which are inside the cavity. In a turkey, some of the offal can also be found in the throat cavity.
Offal gravy is usually served chunky, but you can puree it for a smoother sauce if you like.
A traditional option is to add chopped hard-boiled eggs to the sauce. If you want to try this, finely chop 3 hard-boiled eggs and add them to the sauce in step 6.
ingredients
-
Offal (neck, gizzard, heart, liver) from a turkey (or chicken)
-
2 tablespoon butter
-
1 Cup rolled Onion
-
1/2 Cup rolled carrot
-
1/2 Cup rolled celery
-
1 tablespoon chopped garlic
-
1 bay Sheet
-
1 teaspoon dried thyme
-
5 cups water
-
dripping from the turkey or chicken
-
2 to 3 tablespoon flour (or 2 to 3 tablespoons cornstarch first dissolved in 1/4 cup water)
-
Kosher salt to taste
-
1 to 2 teaspoon Mustard (yellow or Dijon)
method
-
Fry offal in butter:
Heat the butter in a 2 quart saucepan over medium heat. When hot, add the offal to the pan. Brown them on all sides.
-
Add the onion, celery, carrot and garlic:
Add the onion, celery, and carrot and sauté until the onions are translucent, about 3 to 5 minutes. Add the garlic and sauté another minute.
-
Add the herbs and the water and bring to a boil:
Add bay leaf, thyme and water. Bring to a boil. Lower the heat. Partially cover to allow some steam to escape and simmer on low for several hours while the turkey (or chicken) cooks.
-
Strain the broth, then shred the offal:
When the bird is almost done, strain the offal and broth through a fine-mesh strainer into a bowl. Set the broth aside. Remove the innards from the colander. Finely chop the offal. If you like, you can remove some meat from the neck and chop it up as well.
-
Add the flour or cornstarch to the drippings:
When the bird is done, place it on a cutting board to let it rest. Pour off the excess fat (except for a tablespoon or two) from the skillet. Place skillet over two burners on stovetop over medium-high heat.
Add the flour (or cornstarch slurry) and beat into the blobs. Stir in the chopped offal. Cook for a few minutes while stirring.
-
Add the broth and chopped offal:
Add the strained giblet broth to the pan drippings and giblets, mixing well to combine. Bring to a boil, stirring constantly, until sauce thickens, about 2 to 3 minutes.
Add 1 to 2 teaspoons of mustard (to taste). Check for salt and add more salt if necessary to taste. Serve as is or puree the sauce in a blender for a smoother texture.
| nutritional information (per serving) | |
|---|---|
| 144 | calories |
| 9g | Fat |
| 5g | carbohydrates |
| 11g | protein |
