Ingredients:

  • 1 turkey (small to medium, giblets reserved; about 1 lb in total)
  • 4 cups chicken broth or turkey stock
  • 1 medium onion, chopped (about 150 g)
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Rinse giblets under cold water and pat dry. Chop the heart, liver, and gizzard into small pieces.
  2. In a saucepan, melt butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for an additional minute.
  3. Add the chopped giblets to the saucepan and sauté until browned, about 5-6 minutes.
  4. Sprinkle flour over the giblet mixture and stir well for 1-2 minutes to cook the flour.
  5. Gradually whisk in the chicken broth or turkey stock, ensuring no lumps form. Add thyme and bay leaf.
  6. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes, stirring occasionally.
  7. Season with salt and pepper to taste. If a smoother gravy is preferred, strain through a fine-mesh strainer to remove giblet bits.
  8. Serve hot, garnished with fresh parsley if desired.