Giblet Gravy
Giblet gravy is a rich, savory sauce traditionally made from the pan drippings of roasted poultry, thickened with flour and enriched with finely chopped giblets (such as the heart, liver, gizzard, and neck) and often hard-boiled eggs. It is a staple of American holiday meals, particularly for Thanksgiving and Christmas, and is closely associated with Southern and home-style cooking.
🍽️ Nutrition at a glance
Giblet gravy is a high-fat, high-protein condiment with minimal carbohydrates, primarily from the thickening flour. It is a good source of iron and B vitamins from the organ meats, with a typical serving containing roughly 150-200 calories.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 5 g |
| Carbs | 3 g |
| Fat | 15 g |
| Fiber | 0.2 g |
| Sugar | 0.3 g |
| Sodium | 480 mg |
| Iron | 2.1 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 3.8 mg |
| Selenium | 12 mcg |
| Phosphorus | 95 mg |
| Zinc | 1.2 mg |
| Riboflavin (B2) | 0.3 mg |
| Vitamin A | 1200 IU |
Per 1/4 cup (60 g) · estimated, varies by recipe
💡 What's interesting
This gravy is a classic example of 'nose-to-tail' cooking, utilizing parts of the bird that might otherwise be discarded to create a deeply flavorful sauce. Its preparation is often a cherished family tradition, with recipes passed down through generations.
