Giblet Gravy Recipe
This delicious scratch Southern style Giblet Gravy recipe is perfect for serving during the holiday season and for Sunday Suppers.
Servings 6 cups
Ingredients
- 3 ½ cups broth
- ½ cup evaporated milk
- ½ cup all purpose flour
- ½ cup finely chopped cooked gizzards
- ½ cup finely chopped celery
- ⅓ cup finely chopped yellow onion
- 1 ½ teaspoon finely chopped garlic
- 3 hard boiled eggs peeled and finely chopped
- salt to taste
- black pepper to taste
Instructions
- Over medium heat in a large skillet, whisk broth, evaporated milk, and flour until smooth. Continue whisking until it bubbles and the flour taste disappears, about 4 minutes.
- Add gizzards, celery, onion, garlic, eggs, and ½ teaspoon pepper; mix well.
- Return to a simmer, then reduce heat to low. Simmer for 5 minutes, stirring occasionally, until it reaches medium gravy consistency. Season with salt and pepper to taste.
- Remove from heat, cover, and set aside until serving.
Notes
Leftover gravy will keep in an airtight container in the fridge for up to 5 days.