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What does giblet gravy taste like? Or maybe add them to the stuffing?

Thinking of using the giblets in the turkey stock for Thanksgiving gravy, but I've never tasted giblet gravy before.

I'm hoping to use all the parts on Thanksgiving, but it would help to hear descriptions of the flavor. The recipes I've read often exclude the turkey liver from the stock, or only add it for the last 20-30 minutes. I'd like a smooth gravy, so should the cooked giblets then go into the stuffing?

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  1. If you want smooth gravy, I suggest using the giblets in the stuffing....giblets are a bit chewy but if cooked right can be tender and will be great simmered & chopped in stuffing. The taste is mild; it's really the gizzards to which you refer. I use the whole packet that comes with the bird in my gravy (neck, liver, gizzards & heart) as I like mine with texture.

    1. I always make a smooth gravy and use the giblets in the stuffing.

      Speaking of stuffing here's a tip I heard from Shirley O. Corriher a number of years ago. She says her mother always held onto a handful of stuffing and used it to thicken her gravy. That's the way I've been doing it ever since. Works great for thickening and adds another dimension of flavor while eliminating the potential for the raw flour taste to remain.

      1. I like giblets, and I like gravy, but I don't like them together. Use the giblets in the stock you make for the gravy then discard (or eat) them. I don't think they add any real discernible flavor to the gravy, but they definitely do make it lumpy.

        1. You've got the right idea. Use the giblets (but not the liver) to make the stock for the gravy, then strain them out, dice them, and add them to the stuffing/dressing... a very delicious and efficient use of everything but the Gobble. If you wanted to be really meticulous you could even strip the meat off the neck after using it for the stock and dice it up and add that to the dressing as well.

          1. I don't care for them in the gravy or the dressing/stuffing - too chewy and not really very tasty IMO.

            1. I use the entire packet in the gravy stock. I think it adds a deeper umame and a richer character to the finished product. And then I feed the cooked kiblets to the kitties so it's happy Thanksgiving for them, too. (Although I've been known to steal the liver from them, but not once it's been in their bowl. :)

              1. We make the gravy and then add the giblets and neck meat. We cook the neck and all the giblets except the liver together to make the broth. The liver goes in the last 15 minutes. We also use the broth from the roasting turkey. The giblets are chopped into small pieces. No way would I eat giblets alone. But cut small and added to the gravy, then poured over the dressing, turkey, and mashed potatoes, heaven. I don't think giblets add a lot to the flavor. But it is a richer floavor. We also put sliced boiled eggs in giblet gravy. Yes that is a southern thing.

                1. I give them to my cat. after I cook them.

                  1. I don't know that I can explain how it tastes, but I can tell you that I love giblets in the stuffing. My mother has made it that way decades, and she picked it up from my grandfather. At any family gathering, she is always the one asked to prepare the stuffing. The giblets are cooked and then chopped fairly fine, and added to the other ingredients. I think it gives the stuffing more of a "turkey" taste, I guess. Now you've got me looking forward to Christmas (mom won't be here until then), and it's just not time yet!

                    1. Thanks for all the advice. Looking forward to using the giblets this year.

                      1. Love love love giblet gravy. It seems to me that people who like dark meat and liver enjoy giblet gravy. Everyone I know who only likes breast meat shudders at the mere mention of giblets, in gravy or anything else. I'm unsure how to describe the flavor, but it is richer and closer to the flavor of leg meat.

                        The liver can make the stock bitter if it's in there too long, so follow everyone's advice here and add it at the end. Add it though, it's very rich and flavorful and can add body to the gravy.

                        I follow my grandmother and sautee the giblets first -- huge amount of flavor to be gained here no matter where you giblets end up. You can always split your smooth gravy up, and do 1/3-1/2 of it with some sauteed giblets added if some of you guests would enjoy it.

                        2 Replies
                        1. re: mlou72

                          Do you use butter to sautee , or another cooking fat?

                          Splitting up the gravy and having some with the giblets sounds good. Do you also remove the neck meat and add to the gravy?

                          1. re: springleaf

                            Butter is my choice, I've used a bland olive oil before, but once that gravy hits your food and runs into other foods... butter really tastes good :) I don't keep other oils around, but I'm sure a flavorless oil would be fine.

                            Neck meat is tasty, but sometimes I skip it because it a) takes a little extra time to pull off, b) can make the gravy look a little... stringy. For semi-fussy people I skip neck meat and chop everything else super small.

                        2. Use the giblets in your gravy, for flavor - by all means. Then you can easily strain the gravy so that it's the smooth consistency that you desire.