Sauce Gravy & Spices
Southern
Yield: 6-8
Author: Tammy Nichols
Giblet Gravy, Granny's - Master Cookbook Recipe # 606

Giblet Gravy, Granny's - Master Cookbook Recipe # 606

This traditional recipe delivers a deep, golden flavor by browning a cornmeal and flour roux in a classic iron skillet. It’s a smooth, savory gravy that brings a true taste of heritage to your holiday table, especially when served over warm cornbread dressing.

This is recipe #606 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 15 minTotal time: 25 min
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Ingredients

  • 1 Tbsp shortening
  • 2 Tbsp salted butter
  • 3 Tbsp self-rising cornmeal mix
  • 2 Tbsp flour
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth
  • 1 cup milk
  • Cooked, tenderized & chopped giblets (Boil per Recipe #606)
  • Optional: 1 hard-boiled egg, chopped

Instructions

  1. Prepare the Roux: Melt the shortening and butter in an iron skillet over medium heat.
  2. Whisk & Brown: Add the cornmeal and flour. Season with salt and pepper, then whisk until well blended.
  3. Develop Flavor: Let the mixture brown slightly. You will start to smell that wonderful toasted aroma as it cooks. Continue whisking until it reaches a beautiful golden brown.
  4. Thicken: Slowly add the milk and chicken broth, whisking constantly to keep it smooth.
  5. Final Additions: Once the gravy begins to thicken, fold in your chopped giblets and the hard-boiled egg if you're using it.
  6. Serve: Pour into a serving bowl and serve hot over your favorite cornbread dressing!

Notes

Tammy's Tips: Using an iron skillet is key here,it holds the heat perfectly for browning that roux without burning it. If you want an even deeper color, just keep whisking a minute longer until it’s the shade of a copper penny!