Giblet Gravy | The Best Make Ahead Gravy Ever

For the Turkey Stock

Heat the olive oil in a large pan over medium-high heat. Add celery, onion, garlic, carrot, next and giblets; cook until well browned about 10 minutes. Deglaze the pan with Marsala, Sherry or apple juice, scraping up the brown bits on the bottom, reduce until nearly evaporated. Stir in the broth, pepper, bay leaves, rosemary and sage sprigs. Reduce heat to low; simmer for 1 hour, covered.

If making ahead, allow to cool completely, store in refrigerator until ready to use.

Once ready to finish the gravy, strain out the veggies and giblets using a fine mesh strainer, be sure to place a pot or bowl under your strainer.

Discard veggies and giblets, reserve stock, should be about 3-4 cups, you'll want a total of about 4 cups, if necessary use drippings from turkey to attain 4 cups, or chicken or turkey stock.

FOR THE GRAVY

Melt the butter in a large saucepan over medium heat. Whisk in flour; cooking 1-2 minutes. Works great with Gluten Free AP flour too.

Whisk in reserved 4 cups turkey broth slowly, whisking until thick and smooth. Bring mixture to boil; cook 2 minutes. Reduce heat to low and cook for 10 minutes.

Whisk in vinegar and adjust seasonings with salt and pepper.

Pour into gravy boat or bowl with ladle, serve immediately. If too thick, heat and add additional stock to thin to desired consistency.

Try this gravy over my Creamy Garlic Mashed Potatoes, Tender Turkey and Stuffing!