Sauce Gravy & Spices
Southern
Yield: 4 cups
Author: Tammy Nichols
Giblet Gravy, Mama's - Master Cookbook Recipe # 605

Giblet Gravy, Mama's - Master Cookbook Recipe # 605

This classic Southern gravy is a rich and savory staple, perfect for smothering over mashed potatoes or dressing during the holidays. By browning a unique roux of flour and cornmeal, you get a deep, old-fashioned flavor that tastes just like home.

This is recipe #605 in Tammy’s Master Cookbook.

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

  • The Giblets:
  • Giblets from a fryer chicken or turkey (neck, liver, heart & gizzard)
  • 1 tsp meat tenderizer
  • Note: Boil giblets per Recipe #607 before starting the gravy.
  • The Gravy Base:
  • 1 cup milk
  • 1 can cream of chicken soup
  • 1 cup chicken stock
  • 1 Tbsp vegetable shortening
  • 2 Tbsp salted butter
  • The Roux & Seasoning:
  • 3 Tbsp self-rising cornmeal mix
  • 2 Tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1 hard-boiled egg, chopped

Instructions

  1. Prepare the Liquid: In a medium bowl or a 4-cup glass measuring cup, mix together the milk, cream of chicken soup, and chicken stock. Set this mixture aside.
  2. Melt Fats: In a large skillet over medium-high heat, melt the vegetable shortening and salted butter.
  3. Brown the Roux: Add the cornmeal mix, flour, salt, and pepper to the skillet. Whisk constantly until the mixture becomes beautifully browned.
  4. Thicken: Slowly pour in the milk/soup mixture. Continue to stir until the gravy has slightly thickened.
  5. Finish: Fold in your prepared giblets. If you’d like it just like Mama used to make, stir in a chopped hard-boiled egg at this stage.
  6. Serve: Pour into a serving dish and enjoy!

Notes

Tammy's Tips: Using self-rising cornmeal mix in your roux is the secret to that authentic Southern texture. If you find the gravy getting too thick, just splash in a little extra chicken stock until it’s exactly how you like it!