Can’t forget the Gravy!

No, it’s not vegetarian, but it’s using up all the parts of the turkey – and it’s delicious! Not much to say about this recipe except that it’s delicious (and gets even better the longer it simmers) so

Read on for the recipe and for the photos…


Giblets (that’s the heart and lungs – NOT the liver, doesn’t help the flavor)

2 – 3 celery stalks

2 – 3 bay leaves

1 onion, quartered

3 – 4 garlic cloves (smashed with the back of a knife)

Salt and pepper

Flour (to thicken)

Soup base (stock or bouillon)

5 – 7 sage leaves, minced

Turkey pan drippings


  • Simmer giblets with celery, bay leaves, onion, and garlic cloves in a medium saucepan. Simmer with enough water to just cover the ingredients.
  • Season with salt and pepper to taste. Simmer, reducing volume until broth is flavorful – this takes quite a while.
  • Thicken with flour and add bouillon or stock.
  • Stir in the minced sage leaves. When the turkey is done, add some of the pan drippings (pouring off fat first!).
  • Let simmer as long as possible on low until ready to use.
4 Responses to “Can’t forget the Gravy!”
  1. G Martin says:

    This is very similar to the way my mother made her giblet gravy.

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