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Granny's Giblet Gravy

20:00 prep
1:00 total


prep 20:00       total 1:00




2 cups of water
giblets from chicken or
1 tbsp. of cornstarch
1/4 cup cold water
salt and pepper


Boil the giblets in the water with a pinch of salt for about a half hour until tender. Remove from water and chop finely. Make a slurry of the cornstarch and cold water and whisk into the broth. Add the chopped giblet and cook until thickened.

Author's Comments

This is the traditional accompaniment for my Granny's cornbread dressing:

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1 Recipe Reviews


maelstrom reviewed Granny's Giblet Gravy on October 22, 2010

I can't say I'm a gravy connoisseur, but this was great over mashed potatoes and turkey. And ice cream. And sandwiches. (Ok, not the sandwiches.)

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