Giblet Gravy Recipe, for Turkey or Chicken - Dr. Axe

Giblet Gravy Recipe, for Turkey or Chicken

Giblet gravy recipe - Dr. Axe

One of the best parts of so many side dishes is the gravy. Sorry, mashed potatoes, but we all know that the star is the sauce. One thing I see often, though, is people buying pre-made gravy in a jar or mixing it together from a packet.

It’s a shame because homemade gravy is super simple to make. You can have fresh, healthy gravy on the table in just 20 minutes. Next time you’re tempted to reach for the pre-made gravy, turn to this giblet gravy recipe instead. It will compliment your turkey breast perfectly, as well as fit in with the these delicious Thanksgiving side dishes.

What Are Giblets?

If you always purchase your chicken from the bigger chicken producers, you might not see giblets too often, as they’re often discarded before the chickens are shipped to supermarkets.

But chickens from your local butcher and certain brands include giblets. I always choose chickens with giblets, because they’re so useful. Chicken giblets are simply the innards of the chicken, like the gizzard, the neck meat, the liver and the heart, and are usually found in a little bag stuffed in the bird’s cavity.

While giblets aren’t particularly useful for eating (except for the liver), they are fantastic for making giblet broth and, you guessed it, gravy. They add a complex, tasty chicken flavor naturally. Because they’re part of the chicken’s body, giblets also add extra nutritional benefits like vitamins and minerals you wouldn’t get from a pre-made, preservative-rich gravy.


Cooking with giblets also means you’re using the entire bird when cooking, instead of discarding certain bits. It’s a way of cooking much closer to how folks a few generations ago were preparing food and one that minimizes waste.

Related: Are Organ Meats and Offal Healthy to Eat?

Nutrition Facts

One serving (based on 13 total servings) of this giblet gravy recipe contains roughly the following:

  • 60 calories
  • 4 grams protein
  • 4 grams fat
  • 1.7 grams carbohydrates
  • 1 gram fiber
  • <1 gram sugar
Giblet gravy ingredients - Dr. Axe

I can’t think of a better dressing than this giblet gravy. With only 60 calories a serving, it still packs in four grams of protein thanks to the giblets. When you drizzle this sauce over savory turkey or chicken, you’re in for a protein-rich meal, and you won’t be getting the not-so-good-for-you ingredients found in canned gravies from the store and even some homemade gravy recipes that include so-so ingredients such as cornstarch and chicken bouillon cubes.

Giblet Gravy Goes Best With …

Now let’s talk about what to serve this giblet gravy with. It’s fantastic to have on hand for holidays like Thanksgiving. As I mentioned, it’s excellent with potatoes, but also perfect for serving alongside chicken or turkey. In fact, you can use turkey giblets to make this too.

But you can also get creative with this homemade giblet gravy. It’s a great dressing on roast beef sandwiches. If you have picky eaters, drizzling some of this giblet gravy on top of vegetables can make those carrots and broccoli go down a whole lot more smoothly.

In fact, this gravy is an easy way to sneak in an extra serving of veggies — I’ve used some celery and carrots in it, but you can bulk it up with even more, or add in some zucchini, which has a mild flavor.

And because this giblet gravy is prepared with arrowroot starch and not flour, it won’t upset delicate stomachs. Yes, this giblet gravy recipe is a winner!

How to Make Giblet Gravy

Making giblet gravy is really simple. I usually like doing it while the chicken (or turkey) rests straight out of the oven so I can use the drippings. If you don’t have chicken drippings, grass-fed butter is a good substitute.

Giblet gravy step 1 - Dr. Axe

Let’s get started. First, in a large saucepan over medium heat, add the giblets, arrowroot starch, meat drippings or butter, shallot, garlic, celery, carrots, cayenne, sage and salt and whisk to combine.

Next, sauté the mixture until the roux thickens, about 2 minutes.

Giblet gravy step 3 - Dr. Axe

Next, add in the bone broth and let the homemade gravy simmer for about 8–10 minutes, or until the gravy reaches the consistency you like. Serve hot over your favorite dish and enjoy your homemade chicken/turkey gravy! I think you’ll find this gravy makes for one of the most versatile condiments.

Giblet gravy recipe - Dr. Axe

I love pouring this over dry brined turkey flavored with my favorite poultry seasonings, rosemary and thyme, with gluten-free cornbread stuffing and next to a sweet potato casserole.

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Giblet gravy recipe - Dr. Axe

Giblet Gravy Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


Giblets are loaded with nutrition and are fantastic for making giblet broth and, you guessed it, gravy. They add a complex, tasty chicken or turkey flavor naturally.


  • ½ cup boiled chicken (or turkey) giblets, minced
  • 1 tablespoon arrowroot starch
  • ¼ cup chicken or turkey drippings or grass-fed butter
  • 3 cups chicken bone broth
  • ½ shallot, finely chopped
  • 2 cloves of garlic, minced
  • ¼ cup celery, chopped
  • ¼ cup carrots, chopped
  • ¼ teaspoon cayenne
  • 1 teaspoon sage, chopped
  • 1 teaspoon salt


  1. In a large saucepan, over medium heat, combine giblets, arrowroot, chicken drippings, shallot, garlic, celery, carrots, cayenne, sage and salt.
  2. Sauté until roux becomes slightly thick, about 2 minutes.
  3. Add in bone broth and allow to simmer on medium-low for about 8–10 minutes or until the gravy reaches the consistency you like.


I love pouring this over dry brined turkey flavored with my favorite poultry seasonings, rosemary and thyme, with gluten-free cornbread stuffing.

  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Sauces & Dressings
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1/3 cup
  • Calories: 52 calories
  • Sugar: 0.5g
  • Sodium: 433mg
  • Fat: 4.3g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0.2g
  • Carbohydrates: 1.4g
  • Fiber: 0.2g
  • Protein: 2.2g
  • Cholesterol: 38mg

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  1. Judith Rice. on

    I just started using arrowroot last yr.,and love it.Thanks for this recipe. I will try it.
    I always make my own when I need some.
    Happy Thanksgiving to you and your fam.God Bless!!

  2. Michele on

    Most of our chickens are injected with growth hormones in the neck.(Im in Australia. )This toxic waste would filtrate through the liver. If this is the case, wouldn’t chicken livers be full of toxins?
    When I was a child, my mum would fry the chicken livers and we would eat them. They were free range chickens untouched by injections.
    These days I am scared to eat chicken for this reason, but I do love it. Boys and girls as young as 10 are developing breasts.
    Any advice?
    Thank you

    • Chelsea on

      You can find turkeys and chickens not treated with any hormones or other chemicals, and are pasture-raised. Here in the US, I purchased a Mary’s Heritage Chicken that is pasture-raised and non-GMO from Whole Foods. You can find turkeys and chickens that are certified organic on top of being pasture-raised. That’s not always necessary since it’s costly to obtain a USDA Organic certification, and a farm may be using organic practices without being certified. It pays to do research. For example, we have a friend that pasture-raises cows but doesn’t use any fertilizer or sprays on the land. So, not organic, but spray-free and just as good. The long and short of it is that nowadays, naturally raised meats that would include healthy giblets are more readily available in supermarkets around the US and hopefully elsewhere. In some places you may be able to find local livestock farmers that use sustainable and humane practices (if you’re lucky). I hope that information helps!

  3. Peter Masson on

    To add some zing you can add a tablespoon of marmalade to the gravy. As well as subtle flavour it glazes the gravy. Peter from NZ

  4. Zenith on

    Will try the method. I buy the packets of chicken gizzards, hearts at the meat market and boil for my dinner or snack, I love them this way but have always thrown away the broth.

  5. Sandy on

    I would definitely use my stick blender and make this gravy smooth and creamy. I love doing that with soups sometimes just to switch it up. Good to know about the arrowroot! Thanks…

    • TL on

      I would NOT use a blender! Some people do not like the liver taste, so they can pick that out & not eat it. But if you blend it up, then the taste is distributed.

  6. Pam on

    Is turkey broth also good to cook with and drink after it is refrigerated and the fat taken off? I only hear about beef and chicken?


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