Ingredients:

  • 1 pound (450g) poultry giblets (turkey or chicken), including neck, heart, and gizzard (liver reserved)
  • 4 cups (950ml) water
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black peppercorns
  • 1 bay leaf
  • 2 tablespoons (30ml) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 stalks celery, finely chopped (about 1 cup)
  • 1 medium carrot, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (470ml) reserved giblet broth (strained)
  • 1 cup (240ml) dry sherry or dry white wine (optional)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) heavy cream (optional, for richness)
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • Reserved liver from giblets set. (chopped)

Instructions:

  1. Rinse giblets thoroughly under cold water. Set aside the liver. Place giblets (excluding the liver) in a saucepan. Add water, salt, peppercorns, and bay leaf. Bring to a boil, then reduce heat and simmer for at least 1 hour, or until giblets are tender.
  2. Remove giblets from broth and let cool slightly. Reserve broth. Chop giblets (except liver) into small pieces. In a large skillet, melt butter over medium heat. Add onion, celery, and carrot; sauté until softened (about 8-10 minutes). Add garlic and cook for another minute until fragrant. Sprinkle flour over vegetables and cook, stirring constantly, for 1-2 minutes to form a roux.
  3. Gradually whisk in reserved giblet broth to the roux, making sure to prevent lumps. Add sherry (or wine, if using), thyme, and sage. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened to your desired consistency (about 15-20 minutes).
  4. Stir in chopped giblets, including the liver. Season with salt and pepper to taste. Stir in heavy cream (if using) for added richness. Garnish with chopped parsley before serving.