Old Fashioned Giblet Gravy Recipe from a 1940s Victory Cookbook 

Giblet gravy has been on Thanksgiving tables for generations, but it really earned its keep during World War II, when rationing meant home cooks used every last part of the bird. I found this old-fashioned giblet gravy recipe tucked inside a 1940s victory cookbook from my collection, and I loved how simple it was. Just giblets, a little fat, flour, and salt and pepper, and you’ve got a rich homemade gravy with no pan drippings needed!

I’ll admit I used to be a little suspicious of that mystery bag stuffed inside the turkey. Now I can’t imagine tossing it, because those giblets add so much flavor and it feels good to use the whole bird the way our grandmas did. If you’ve ever wondered what to do with turkey giblets, or you need a Thanksgiving gravy you can make ahead without waiting on drippings, this one is for you!

Quick Facts

• What it is: A classic gravy made from simmered turkey or chicken giblets (heart, liver, gizzard) and the neck, thickened with a simple roux
• Where it’s from: A 1940s World War II victory cookbook, when rationing meant using the whole bird
• Ingredients: Just 4: giblets and neck, chicken fat or butter, flour, and salt and pepper
• Prep time: 10 minutes
• Cook time: About 1 1/2 hours (mostly hands-off simmering until the gizzard is tender)
• Makes: About 1 1/4 cups of gravy, enough for 4 to 6 servings
• Pan drippings needed? Nope! The giblet stock does all the work
• Make ahead: Yes! Simmer the giblets a day or two early and refrigerate the stock and chopped meat, then make the gravy in minutes on Thanksgiving
• Works with: Turkey, chicken, or any roasted bird

What Each Ingredient Does

• Giblets: Giblets are the star of this old-fashioned gravy and give it a rich, meaty flavor. Chopping them fine lets them blend right into every spoonful so you get flavor without big chunks.
• Turkey or chicken neck: The neck is full of bones and connective tissue, which makes the stock rich and full-bodied. Once it’s tender, the meat pulls right off and goes into the gravy too.
• Cold water: Starting the giblets and neck in cold water helps pull out more flavor as it slowly heats. That water becomes the homemade giblet stock, so you don’t need pan drippings at all.
• Chicken fat or butter: Just 2 tablespoons of fat start the roux that thickens the gravy. Chicken fat was the thrifty 1940s choice and adds savory poultry flavor, but butter works great too.
• Flour: Two tablespoons of flour cooked in the hot fat turn thin stock into smooth, spoonable gravy. Cooking it for two minutes first gets rid of that raw flour taste.
• Salt and pepper: Salt and pepper bring out the flavor of the giblets and stock. Add them at the very end so you can taste as you go.

Tips for Success

• Find the giblet bag first: Turkey giblets usually come tucked in a paper or plastic bag inside the turkey cavity or the neck opening. Pull it out as soon as your turkey thaws so you can get the stock going early.
• No turkey? Use chicken giblets: Many grocery stores sell chicken gizzards, hearts, and livers by the package. They make a lovely giblet gravy any time of year, not just at Thanksgiving.
• Add the liver last: The liver cooks much faster than the gizzard and can turn grainy or bitter if it simmers too long. Toss it in for the last 15 minutes, and it stays tender.
• Skim the foam: As the giblets simmer, a little foam may rise to the top. Skim it off with a spoon for a cleaner, clearer stock.
• Pour the stock in slowly: Adding the stock a little at a time while you stir is the secret to lump-free gravy. The old recipe says the same thing, and it really works!
• Make it ahead: Simmer the giblets and neck a day or two before Thanksgiving and refrigerate the stock and chopped meat separately. On the big day, the gravy comes together in about 10 minutes.
• Want more gravy? This recipe makes about 1 1/4 cups, which is perfect for a small table. For a crowd, double everything and add a little extra broth if you run short on stock.
• Boost it with drippings: You don’t need pan drippings for this gravy, but if you have them, stir in a spoonful for extra roasted flavor. It’s a fun way to get the best of both worlds.
• Not a fan of chunks? If your family is picky about giblet pieces, chop them extra fine or give the finished gravy a quick whirl with an immersion blender. You’ll keep all the flavor with a smoother texture.
• Make it gluten-free: Swap the flour for an equal amount of a 1-to-1 gluten-free flour blend. You can also skip the roux and thicken with a cornstarch slurry instead.

Why You’ll Love Giblet Gravy

• No pan drippings needed: This old-fashioned giblet gravy gets all its flavor from homemade giblet stock. That means you can make it before the turkey even comes out of the oven!
• Just 4 simple ingredients: Giblets, fat, flour, and salt and pepper are all it takes. You probably have everything except the giblets in your kitchen right now.
• Nothing goes to waste: This 1940s victory cookbook recipe uses the whole bird, just like our grandmas did during wartime rationing. It feels good to finally use that little giblet bag.
• Perfect for Thanksgiving: It’s the classic, homestyle gravy that belongs next to the turkey, mashed potatoes, and stuffing. One spoonful tastes like a holiday dinner at Grandma’s house.
• Easy to make ahead: Simmer the giblets a day or two early, and the gravy comes together in minutes on Thanksgiving. One less thing on your plate when the kitchen gets busy!
• Works with turkey or chicken: Use turkey giblets for the holidays or chicken giblets for a cozy Sunday supper. Either way, you get a rich, savory gravy.

Substitutions and Variations

Substitutions

• Butter instead of chicken fat: Chicken fat was the thrifty 1940s choice, but butter works just as well and adds a little extra richness. Bacon grease is another fun swap if you like a smoky flavor.
• Broth instead of water: Simmering the giblets in chicken or turkey broth instead of water gives you an even richer stock. It’s a great shortcut if you want bold flavor without simmering as long.
• Skip the liver: Not a liver fan? Leave it out and use just the heart, gizzard, and neck for a milder gravy.
• Gluten-free thickener: Swap the flour for a 1-to-1 gluten-free flour blend. You can also skip the roux and stir in a cornstarch slurry at the end.
• Chicken giblets instead of turkey: Chicken giblets are easy to find at most grocery stores year-round. They make a slightly lighter gravy that’s perfect for a weeknight roast chicken.

Variations

• Southern-style giblet gravy: Stir in a chopped hard-boiled egg or two at the end, just like many Southern families do. It’s a classic Thanksgiving tradition, especially alongside cornbread dressing!
• Add aromatics to the stock: Toss a chunk of onion, a stalk of celery, and a carrot into the pot while the giblets simmer. They add a deeper, homestyle flavor with almost no extra work.
• Fresh herbs: A pinch of sage, thyme, or poultry seasoning makes the gravy taste like Thanksgiving in a spoon. Add dried herbs to the simmering stock or stir in fresh herbs right before serving.
• Creamy giblet gravy: Swap a few tablespoons of the stock for heavy cream or whole milk at the end. You’ll get a richer, silkier gravy that’s lovely over mashed potatoes.
• A splash of sherry or white wine: Stir in a tablespoon or two after adding the stock and let it simmer a minute. It adds a little something special for a holiday dinner.
• Smooth gravy: Blend the finished gravy with an immersion blender for a silky texture with all the giblet flavor. It’s a great way to win over picky eaters at the table!

Storage Tips

• Cool it quickly: Let the gravy cool a bit, then get it into the fridge within 2 hours of cooking. Pouring it into a shallow container helps it chill faster and stay safe.
• How long does giblet gravy last in the fridge? Homemade giblet gravy keeps for 1 to 2 days in a covered container in the refrigerator. Since it’s made with giblets, it’s best not to push it any longer.
• Can you freeze giblet gravy? Yes! Freeze it in an airtight container or freezer bag for 2 to 3 months, leaving a little room at the top since it expands as it freezes.
• Freeze in small portions: Pour the gravy into ice cube trays or small containers before freezing. That way you can pull out just what you need for a hot turkey sandwich or a scoop of mashed potatoes.
• Thaw it safely: Move frozen gravy to the fridge the night before you need it. You can also reheat it straight from frozen in a saucepan over low heat.
• How to reheat giblet gravy: Warm it on the stove over medium heat, stirring often, and bring it to a full boil before serving. Gravy thickens as it sits, so add a splash of water or broth to loosen it back up.
• Store the stock and giblets separately: If you’re making it ahead for Thanksgiving, keep the giblet stock and chopped meat in separate containers. You’ll have fresh-tasting gravy ready in about 10 minutes on the big day.
• Storing raw giblets: If you’re not ready to cook the giblets right away, refrigerate them for up to 2 days or freeze them for later. Lots of folks save up giblets in the freezer until they have enough for a batch!

Frequently Asked Questions

What are giblets? Giblets are the heart, liver, and gizzard of a turkey or chicken. They usually come packed in a little bag inside the bird along with the neck, and they’re full of rich, meaty flavor.

What is giblet gravy? Giblet gravy is a classic Thanksgiving gravy made from simmered giblets, the neck, and the flavorful stock they cook in. The stock is thickened with a simple roux of fat and flour, then finished with the chopped giblets for a hearty, old-fashioned gravy.

Can you make giblet gravy without pan drippings? Yes! This 1940s recipe uses homemade giblet stock instead of drippings, so you can make it before the turkey is even done. It’s perfect if you’re smoking or frying your turkey, or just want one less thing to do at the last minute.

How long do you boil giblets for gravy? Simmer the giblets and neck gently for about 1 to 1 1/2 hours, until the gizzard is fork-tender. Turkey gizzards can take a little longer than chicken, so give them extra time if needed.

Do you have to use the liver in giblet gravy? No, the liver is totally optional. It adds a deeper, richer flavor, but if you’re not a fan, just leave it out and use the heart, gizzard, and neck.

Can you make giblet gravy ahead of time? Absolutely! Simmer the giblets a day or two early and refrigerate the stock and chopped meat separately, then make the gravy in about 10 minutes on Thanksgiving Day.

Why is my giblet gravy lumpy? Lumps usually happen when you add the stock too fast. Pour it in a little at a time while stirring, and if lumps still sneak in, a quick whisk or a pass through a strainer will smooth things out.

How do you thicken giblet gravy? Let it simmer a few extra minutes to cook down, or stir in a little flour mixed with cold water. If it gets too thick, a splash of hot water or broth loosens it right back up.

How long does giblet gravy last? Homemade giblet gravy keeps for 1 to 2 days in the fridge or 2 to 3 months in the freezer. Always reheat it to a full boil before serving.

What to Serve with Giblet Gravy

Main Dishes

• Roast turkey: Roast turkey and giblet gravy are the classic Thanksgiving pair. Since the gravy is made from the turkey’s own giblets, the flavors match perfectly.
• Roast chicken: Simmer the chicken giblets while the bird roasts for a cozy Sunday supper any time of year. It’s a great way to enjoy giblet gravy outside the holidays.
• Hot turkey sandwiches: Pile sliced turkey on white bread and smother it with warm giblet gravy. It’s the best lunch the day after Thanksgiving!

Potatoes

• Mashed potatoes: Fluffy mashed potatoes with a well of giblet gravy in the middle is pure comfort food. It’s the first thing most of us reach for at the holiday table.
• Surprise Potatoes: These vintage potatoes bring a fun twist to the Thanksgiving spread. A spoonful of gravy over the top makes them even better.
• Stuffed Baked Potatoes: Creamy, twice-baked potatoes are a heartier option for a smaller holiday dinner. Drizzle on giblet gravy for a rich, savory finish.
• Sweet Potato Puffs: These sweet little bites balance out the savory gravy on your plate. They’re a fun change from the usual sweet potato casserole.

Stuffing and Dressing

• Homemade Cornbread Stuffing: Cornbread stuffing and giblet gravy are a Southern Thanksgiving tradition. Try the Southern-style gravy with chopped hard-boiled eggs for the full experience!
• Bread Dressing: This old-fashioned bread dressing soaks up giblet gravy like a dream. It’s the kind of side dish Grandma always made.

Vegetables

• Green Beans Almondine with Bacon: Crisp green beans with toasted almonds and bacon add crunch next to all that creamy gravy. They’re a nice lighter side on a busy holiday plate.
• Orange Glazed Carrots: Bright, citrusy carrots add a pop of color and a little sweetness. They’re easy to make while the giblets simmer.
• Corn Pudding: Old-fashioned corn pudding is creamy, custardy, and made for Thanksgiving. It’s another vintage recipe that fits right in with this 1940s gravy.
• Slow Cooker Creamed Corn: Let the slow cooker handle this one and free up your stovetop for the gravy. It’s a lifesaver when oven space runs out.
• Cranberry sauce: Tart cranberry sauce cuts through the richness of giblet gravy. Homemade or straight from the can, it belongs on the table.

Breads and Biscuits

• Grandma’s Parker House Rolls: Soft, buttery rolls are perfect for swiping up every last drop of gravy. They’re a must at our holiday table!
• Buttermilk Biscuits: Split a warm biscuit and spoon giblet gravy right over the top. It’s a Southern favorite for breakfast or dinner.
• Baking Powder Biscuits: These quick, old-fashioned biscuits come together fast while the gravy finishes. No buttermilk needed!
• Rice: In parts of the South, giblet gravy over white rice is just as classic as mashed potatoes. It’s a simple, budget-friendly way to stretch a holiday meal.

For Dessert

• Thanksgiving Pies: Round out the meal with a slice of something sweet from this pie roundup. Try the Pumpkin Chiffon Pie or classic Apple Pie for a true old-fashioned finish.

Other Recipes You May Enjoy

If you like Giblet Gravy, you might also like my White Sauce or my Pesto Sauce. This Homemade Brown Gravy is also delicious.