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Giblet Gravy is another of those recipes that is a family tradition.  Most of us in Texas not only put giblets in the gravy buy we add sliced boiled eggs.  Of course you can leave these two things out and have a delicious gravy, just omit the part about cooking the giblets and the final adding the hard boiled eggs!! You will love it and you have to have gravy for the dressing, mashed potatoes, turkey?
This recipe is based on 6-8 servings but it is easily doubled.  The prep time is after you have your giblets cooked, so I'll add the instructions on cooking your giblets and boiled eggs first.  
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

For the Giblets
  • 1 package giblets (hearts and gizzards) plus the neck and heart and gizzard from your turkey
  • 1 stalk celery
  • 1/2 onion, quartered
  • 1 carrot
  • 6-8 cups water
  • 1-2 cubes bullion (I like Knorr)
  • 1 bay leaf
Hard boiled gs
  • 4 eggs
  • water to cover
For the Gravy
  • Giblets that have been sliced, with the cartlidged removed
  • 4-6 cups chicken stock left from the giblets or store bought is fine
  • 1/4 cup pan drippings or vegetable oil
  • 4 1/2 tbsp all purpose flour
  • 2 tbsp dressing
  • 4 eggs cooled and sliced

Method
 

For the Giblets
  1. Add the giblets to a stock pan and add 6-8 cups water.  Add a stalk of celery, the onions, carrot, the bullion cubes and bay leaf.  An alternative to the bullion cubes would be to cook the giblets in stock, but if you are like me I always seems to run out of stock for my gravy and dressing, so I like to make this additional stock that you can strain and use in your gravy.  
    Bring to a boil, reduce to simmer to medium heat and cook until the giblets are tender.  An Alternative is to do this in your Instant Pot and set it for 30 minutes. 
    Once your giblets are tender, strain the broth and pick out your cooked giblets from the vegetables, discarding your vegetables.  Slice the gizzards  removing the cartridge part...just keep the meat part, shred the meat off the neck, slice the heart and set aside.  Save the broth to be used in making your gravy.  
Boiled eggs
  1. I know we can all boil eggs, but I'll go ahead and give you the instructions of how I do them.  Place the eggs in a pan and cover with water.  Bring to a boil and reduce the heat just a little.  Once they start to boil, start timing 10 minutes.  Remove from the heat at this time and submerge in ice water to stop the cooking and to insure you have a lovely yellow yolk.  Tap the ends on the counter and roll your egg for easy pealing.  An alternative given to me by a friend is to put your eggs in an Instant Pot with one cup water and set the timer for 4 minutes.  When the timer goes off...release the steam and remove to the ice water....follow above instructons from here.  
For the Gravy
  1. Add the 1/4 cup pan drippinngs from your turkey or vegetable oil to a pan and heat to medium heat.  Add the flour, using a whisk stir and cook for about a minute.  Still whisking, add your stock, bring back to a boil, then reduce the heat and cook until thickened.  Be careful as the gravy will easily boil over, so reduce the heat as soon as it starts to boil.  (At this point your gravy is ready to serve if you do not want to add the giblets and eggs) 
    Go ahead and add your giblets and keep the gravy warm until ready to serve.  When ready to serve add your dressing and lightly stir to combine, then add your boiled eggs, just stir to combine.