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Giblet Gravy over Biscuits Recipe

American · Main course · 60 min total

A rich, savory gravy made from turkey or chicken giblets, served over fluffy buttermilk biscuits. Perfect for using up holiday leftovers or as a comforting weeknight dinner.

Ingredients

• 1 lb turkey or chicken giblets (heart, gizzard, liver, neck)
• 4 cups low-sodium chicken broth
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 large carrot, chopped
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and black pepper to taste
• 2 cups buttermilk biscuit mix (or homemade biscuit dough)

Instructions

1. Rinse giblets and place in a medium saucepan with chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until giblets are tender. Remove giblets and reserve broth. When cool enough to handle, chop giblets finely (discard neck bone).
2. Preheat oven according to biscuit mix instructions (usually 450°F). Prepare biscuit dough as directed and drop or roll out onto a baking sheet. Bake until golden, about 10-12 minutes.
3. While biscuits bake, melt butter in a large skillet over medium heat. Add onion, celery, and carrot; cook until softened, about 8 minutes.
4. Sprinkle flour over vegetables and stir constantly for 2 minutes to make a roux.
5. Gradually whisk in reserved broth (about 2 1/2 cups) and bring to a simmer. Cook until thickened, about 5 minutes.
6. Stir in chopped giblets, thyme, and sage. Season with salt and pepper to taste. Simmer for 5 more minutes.
7. Split warm biscuits in half and place on plates. Ladle gravy over biscuits and serve immediately.

Tips

• For extra richness, add a splash of heavy cream at the end.
• Leftover gravy can be stored in the fridge for up to 3 days.
• If using homemade biscuits, adjust baking time accordingly.

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