Emma Wilson
Giblet gravy with cream of mushroom is a rich and flavorful accompaniment that elevates any roast dinner, particularly during holiday feasts. This hearty sauce combines the savory essence of giblets—typically the liver, heart, and gizzard from poultry—with the creamy, earthy notes of mushroom soup, creating a velvety texture and deep umami profile. Perfect for drizzling over mashed potatoes, stuffing, or roasted meats, this gravy blends tradition with comfort, making it a cherished addition to the table. Whether you’re using leftover turkey or chicken, mastering this recipe ensures a decadent, homemade touch that outshines store-bought alternatives.
| Characteristics | Values |
|---|---|
| Main Ingredients | Giblets (liver, heart, gizzard), cream of mushroom soup, pan drippings, flour, chicken broth, onions, celery, garlic, thyme, salt, pepper |
| Cooking Method | Sauté, simmer, whisk, reduce |
| Prep Time | 15-20 minutes |
| Cook Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Servings | 4-6 |
| Texture | Smooth, creamy, and slightly thickened |
| Flavor Profile | Savory, umami, earthy, and rich |
| Key Steps | 1. Sauté giblets and aromatics (onions, celery, garlic). 2. Whisk in flour to create a roux. 3. Add cream of mushroom soup and chicken broth. 4. Simmer until thickened and giblets are tender. 5. Season with thyme, salt, and pepper. |
| Optional Additions | Mushrooms (fresh or canned), parsley, sherry, or Worcestershire sauce |
| Serving Suggestions | Over mashed potatoes, turkey, or stuffing |
| Storage | Refrigerate in an airtight container for up to 3 days; reheat gently on the stove |
| Dietary Notes | Not suitable for vegetarians or those with mushroom allergies; can be made gluten-free with gluten-free flour |
| Difficulty Level | Intermediate |
| Special Equipment | Large skillet or saucepan, whisk |
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What You'll Learn
- Gather Giblets & Mushrooms: Collect chicken giblets (neck, heart, gizzard, liver) and fresh mushrooms for the base
- Sauté Aromatics: Cook onions, garlic, and thyme in butter until fragrant for flavor depth
- Simmer Giblets: Boil giblets in broth until tender, then chop finely for texture
- Thicken with Roux: Whisk flour into butter, gradually add broth, and simmer until gravy thickens
- Incorporate Cream of Mushroom: Stir in condensed cream of mushroom soup for richness and creaminess
Gather Giblets & Mushrooms: Collect chicken giblets (neck, heart, gizzard, liver) and fresh mushrooms for the base
To begin crafting your giblet gravy with cream of mushroom, the first crucial step is to Gather Giblets & Mushrooms. Start by collecting the chicken giblets, which typically include the neck, heart, gizzard, and liver. These parts are often found in the cavity of a whole chicken or can be purchased separately from your butcher. Ensure the giblets are fresh and properly cleaned; rinse them under cold water to remove any residue or traces of blood. The liver, in particular, should be handled with care as it can become bitter if overcooked, so consider setting it aside to add later in the cooking process.
Next, focus on selecting the right mushrooms for your gravy. Fresh mushrooms are essential for achieving a rich, earthy flavor that complements the giblets. Button, cremini, or shiitake mushrooms are excellent choices, but feel free to experiment with varieties like porcini or oyster for added depth. Clean the mushrooms by gently wiping them with a damp cloth or brushing off any dirt—avoid soaking them in water, as they absorb moisture easily, which can dilute their flavor. Slice the mushrooms uniformly to ensure even cooking.
Once you have your giblets and mushrooms ready, take a moment to inspect and prepare them further if needed. Trim any excess fat or connective tissue from the giblets, especially the gizzard, which can be tough. If using the liver, consider cutting it into smaller pieces to control its cooking time. For the mushrooms, aim for consistent slicing—thicker slices for heartier texture or thinner ones for a smoother gravy base.
Having both components prepared sets a strong foundation for your gravy. The giblets will provide a savory, meaty base, while the mushrooms add umami and texture. Together, they create a robust flavor profile that will enhance the cream of mushroom element in the final dish. Ensure your workspace is organized, with giblets and mushrooms within easy reach as you move on to the next steps of cooking.
Finally, consider the quantity of giblets and mushrooms based on your desired gravy yield. A good rule of thumb is to use equal parts giblets and mushrooms by weight for a balanced flavor. If you’re making a larger batch, adjust proportions accordingly. With your ingredients gathered and prepped, you’re now ready to proceed with simmering the giblets and sautéing the mushrooms, the next steps in creating your rich and flavorful giblet gravy with cream of mushroom.
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Sauté Aromatics: Cook onions, garlic, and thyme in butter until fragrant for flavor depth
To begin the process of making giblet gravy with cream of mushroom, one of the most crucial steps is to sauté the aromatics, which will form the flavor foundation of your gravy. Start by gathering your ingredients: butter, onions, garlic, and fresh thyme. The butter should be unsalted to give you better control over the seasoning, and it’s important to use fresh thyme for its bright, herbal flavor. Peel and finely chop the onions and garlic; the finer the chop, the more evenly they will cook and release their flavors. Have everything measured and prepared before you start cooking, as this step moves quickly and requires your full attention.
Heat a medium-sized saucepan over medium heat and add the butter, allowing it to melt completely. Once the butter has melted and begins to foam slightly, add the chopped onions to the pan. Stir the onions gently to coat them in the butter, ensuring they cook evenly. Cook the onions for about 3-4 minutes, stirring occasionally, until they become translucent and start to soften. This step is essential because it breaks down the onions’ raw edge and begins to release their natural sugars, adding sweetness and depth to the gravy.
Next, add the minced garlic to the pan, stirring it into the onions. Garlic burns easily, so it’s important to keep the heat at medium and stir frequently. Cook the garlic for about 1-2 minutes, just until it becomes fragrant and slightly softened. You’ll know it’s ready when the aroma of garlic fills the air, but be careful not to let it brown or burn, as this can add a bitter taste to your gravy. At this point, the combination of softened onions and fragrant garlic will already begin to create a rich, savory base.
Now, add the fresh thyme to the pan, stripping the leaves from the stems directly into the butter and onion mixture. Stir the thyme into the aromatics, allowing it to release its essential oils and infuse the butter with its herbal flavor. Cook the thyme for about 1 minute, just long enough for it to become fragrant and meld with the other ingredients. The thyme will add a subtle earthy and slightly floral note that complements the richness of the giblets and cream of mushroom.
By the end of this sautéing process, your kitchen should be filled with the enticing aroma of butter, onions, garlic, and thyme. This mixture will serve as the flavorful backbone of your giblet gravy, enhancing the taste of the cream of mushroom and giblets. The key to this step is patience and attention to detail—allowing each ingredient to cook just enough to release its flavors without overpowering the others. Once your aromatics are fragrant and deeply flavorful, you’re ready to move on to the next step in creating your rich and savory giblet gravy with cream of mushroom.
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Simmer Giblets: Boil giblets in broth until tender, then chop finely for texture
To begin the process of making giblet gravy with cream of mushroom, the first crucial step is to Simmer Giblets: Boil giblets in broth until tender, then chop finely for texture. Start by preparing the giblets – typically the heart, liver, and gizzard of the bird – by rinsing them thoroughly under cold water to remove any residue. Place the cleaned giblets into a medium-sized saucepan and cover them completely with chicken or turkey broth. The broth not only cooks the giblets but also infuses them with rich, savory flavors that will enhance your gravy. Bring the broth to a gentle boil over medium-high heat, then reduce the heat to low and let the giblets simmer. This slow simmering process, which usually takes about 30-40 minutes, ensures the giblets become tender enough to chop easily without being mushy.
During the simmering process, keep an eye on the saucepan to ensure the broth doesn’t reduce too quickly. If the liquid level drops significantly, add a bit more broth or water to maintain coverage. The goal is to cook the giblets until they are fork-tender, meaning they can be easily pierced with a fork without resistance. Once tender, remove the giblets from the broth using a slotted spoon and place them on a cutting board. Allow them to cool slightly to avoid burning your fingers while handling. Reserve the broth, as it will be used later in the gravy to add depth of flavor and achieve the desired consistency.
After the giblets have cooled enough to handle, finely chop them into small, uniform pieces. The texture of the chopped giblets should be consistent but not overly processed. Finely chopping ensures they integrate seamlessly into the gravy, providing a pleasant bite without overwhelming the other ingredients. If you prefer a smoother gravy, you can pulse the giblets a few times in a food processor, but be careful not to turn them into a paste. The goal is to maintain some texture while ensuring they blend well with the cream of mushroom and other gravy components.
The chopped giblets will now serve as a flavorful addition to your gravy, contributing a hearty, meaty element that complements the cream of mushroom. Set the chopped giblets aside while you prepare the rest of the gravy, ensuring they are ready to be incorporated at the appropriate stage. The simmering and chopping process is foundational, as it not only tenderizes the giblets but also prepares them to enhance the overall texture and flavor profile of the final dish.
Finally, remember that the broth used to simmer the giblets is just as important as the giblets themselves. Strain the broth to remove any impurities, and use it as the base for your gravy. This giblet-infused broth will add a rich, savory undertone to the cream of mushroom mixture, tying all the elements of the gravy together. By carefully simmering the giblets and chopping them finely, you’re setting the stage for a delicious, well-textured giblet gravy that will elevate your meal.
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Thicken with Roux: Whisk flour into butter, gradually add broth, and simmer until gravy thickens
To thicken your giblet gravy with a roux, start by preparing the roux in the same pan you used to cook the giblets or any other meat drippings. This ensures you capture all the flavorful bits stuck to the bottom of the pan. Melt 2-3 tablespoons of butter over medium heat, allowing it to coat the pan evenly. Once the butter is melted and slightly bubbling, whisk in an equal amount of flour (about 2-3 tablespoons) to create a smooth paste. This mixture is your roux, which will serve as the thickening agent for your gravy.
As you whisk the flour into the butter, make sure there are no lumps. The roux should form a consistent, golden paste. Cook this mixture for about 1-2 minutes, stirring constantly, to remove the raw flour taste and lightly toast the flour. This step is crucial for achieving a rich, nutty flavor that will enhance your gravy. Keep the heat at medium to avoid burning the roux, as it can quickly go from golden to dark brown and bitter.
Once your roux is ready, gradually add the broth to the pan, whisking continuously to prevent lumps from forming. Pour in about 1 cup of broth initially, ensuring it fully incorporates into the roux before adding more. This gradual process allows the roux to evenly disperse and thicken the liquid. If you’re using a combination of giblet broth and cream of mushroom soup, add the broth first and then incorporate the soup later to maintain control over the consistency.
As you add the remaining broth (typically 2-3 cups total, depending on desired gravy volume), the mixture will begin to simmer. Allow the gravy to come to a gentle boil, then reduce the heat to low and let it simmer for 5-10 minutes. This simmering process is essential for activating the thickening properties of the roux and allowing the flavors to meld together. Stir occasionally to prevent sticking or burning, especially as the gravy thickens.
Finally, once the gravy has reached your desired thickness, incorporate the cream of mushroom soup if you haven’t already. Stir it in gently until fully combined, allowing it to heat through without boiling. The cream of mushroom will add a creamy texture and savory flavor that complements the giblet gravy. Taste the gravy and adjust seasoning with salt, pepper, or additional herbs as needed. Your thickened giblet gravy with cream of mushroom is now ready to serve, adding a rich and flavorful finishing touch to your meal.
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Incorporate Cream of Mushroom: Stir in condensed cream of mushroom soup for richness and creaminess
When making giblet gravy with cream of mushroom, incorporating condensed cream of mushroom soup is a key step to elevate the dish with richness and creaminess. Begin by preparing your giblet gravy base, typically made with the cooked giblets, neck, and drippings from the roasted poultry. Once you’ve strained the broth and combined it with a roux (a mixture of butter and flour), it’s time to introduce the cream of mushroom soup. Measure out one can of condensed cream of mushroom soup, ensuring it’s well-stirred to avoid any lumps. Slowly pour the soup into the gravy mixture, whisking continuously to create a smooth and uniform consistency. This step not only thickens the gravy but also infuses it with the savory, earthy flavor of mushrooms.
As you stir in the condensed cream of mushroom soup, pay close attention to the texture and thickness of the gravy. The soup acts as a natural thickening agent, so adjust the amount based on your desired consistency. For a thinner gravy, you may use slightly less than a full can, while a thicker, more indulgent gravy will benefit from the entire can. Keep the heat on medium-low to prevent scorching and allow the flavors to meld together. The cream of mushroom soup adds a velvety mouthfeel that complements the hearty, meaty notes of the giblets and drippings, creating a harmonious balance of flavors.
To fully incorporate the cream of mushroom soup, ensure it is evenly distributed throughout the gravy. Use a whisk or a wooden spoon to break up any clumps that may form, as condensed soup can sometimes be thick and sticky. Stirring in a figure-eight motion can help achieve a seamless integration. As the gravy simmers, the cream of mushroom soup will release its flavors, enhancing the overall taste profile. This step is crucial for achieving the desired richness and creaminess, making the gravy more luxurious and satisfying.
Once the cream of mushroom soup is fully incorporated, let the gravy simmer gently for a few minutes to allow the flavors to deepen. This brief cooking time helps the soup blend completely with the giblet base, resulting in a cohesive sauce. Taste the gravy and adjust the seasoning if needed, as the cream of mushroom soup may already contribute a salty, umami element. If desired, add a splash of milk or cream to further enhance the creaminess, though the soup itself typically provides ample richness. The end result should be a smooth, flavorful giblet gravy with a pronounced mushroom essence.
Finally, serve the giblet gravy with cream of mushroom alongside your roasted poultry or mashed potatoes, allowing its richness and creaminess to shine. The addition of condensed cream of mushroom soup transforms a traditional giblet gravy into a more indulgent and flavorful accompaniment. Its earthy, savory notes pair beautifully with the giblets and drippings, creating a comforting and satisfying dish. By carefully incorporating the cream of mushroom soup, you’ll achieve a gravy that is both decadent and balanced, perfect for special occasions or hearty family meals.
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Frequently asked questions
The basic ingredients include giblets (liver, heart, gizzard), butter or oil, flour, cream of mushroom soup, chicken or turkey stock, onions, celery, salt, pepper, and optional herbs like thyme or parsley.
Rinse the giblets thoroughly, then simmer them in water or stock for 30–45 minutes until tender. Chop the cooked giblets finely and reserve the cooking liquid to use as part of the stock for the gravy.
Yes, store-bought cream of mushroom soup works well and simplifies the process. However, ensure it’s well incorporated into the gravy to avoid lumps, and adjust seasoning to taste.
