Twyla Sorrells's Recipe

Giblet Gravy

Category: Condiments, Sauces & Gravy

Use all giblets: Liver, Heart, Gizzard.
1 cup water or white wine
2 Tbsp. butter

Boil giblets in about 1 cup water or white wine. Remove the giblets, reserving liquid. Mince giblets; set aside. In a heavy skillet make a roux of about 2 Tbsps. butter and 1/4 cup flour, stirring constantly. I personally prefer to add the seasonings to the roux, but you may add at any time:

1 generous dash dried sage
1 generous dash onion powder
1 generous dash paprika

After the flour has cooked, about 5 minutes, stir in the reserved liquid and whisk constantly until it thickens. Add warm cream or canned condensed [not sweet] milk if needed to thin somewhat. This should always be warm or else you’ll get lumps. Continue until desired consistency. Then add:

Very finely chopped giblets
1 or 2 hardboiled eggs, chopped fine
Salt & Pepper as desired

Stir to blend and then serve warm.

Note: If you’re cooking for a crowd, please remember that black pepper is one common food allergen that is easily omitted from your recipe that may be added by those who prefer it at the table. It cannot, however be removed from the dish once added.

Lastly, just for fun… Do you ever wonder why it’s sometimes called Dressing and other times called Stuffing? It has absolutely nothing whatever to do with whether or not it goes inside a bird. It’s one of those traditions that hangs-over from the Victorian Era. It seems the proper Victorian lady found the term, “stuffing” to be vulgar and offensive, so they or their cooks made, Dressing. Stuffing is the term used by per-Victorian cooks or those that simply did not have the privilege of studying a Fanny Farmer cookbook or Emily Post’s book on etiquette.