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Giblet Gravy

Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.

  • Yield: Makes 3 cups
Giblet Gravy

Source: The Martha Stewart Show, November 2010


  • Roasting pan with turkey drippings (from Heritage Turkey with Oyster Dressing)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon freshly chopped thyme
  • 1 cup finely chopped cooked turkey giblets (from Turkey Stock)
  • 1 turkey liver, finely chopped
  • 2 1/2 cups warm Turkey Stock
  • Coarse salt and freshly ground black pepper


  1. Set roasting pan across two burners over medium heat. When drippings begin to simmer, whisk in flour and cook, whisking, for 3 minutes. Add thyme, giblets, and liver, and stir to combine.

  2. Add 1/2 cup stock and whisk until smooth. Bring to a simmer. Continue adding stock, 1/2 cup at a time, whisking, until all the stock has been added. Season with salt and pepper. Keep warm until ready to use.

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