Croissant Turkey Giblet Gravy

Croissant Turkey Giblet Gravy

Old wisdom says “Waste not, want not.” Using giblets in the gravy prevents waste and adds flavor.


  • 4 cups day-old croissants, cubed
  • 1 teaspoon canola oil
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/4 cup carrot, diced
  • Salt to taste
  • 1/4 cup good quality white wine
  • 1 teaspoon tokato paste
  • Neck and giblets, from the uncooked turkey
  • 1 cup pan drippings from the roasted turkey
  • 2 quarts Store bought chicken stock
  • 3 hard boiled eggs, diced – optional


  1. In a medium pot over medium heat, add oil, followed by onions, celery and carrots. Stir and cook until the vegetables sweat, about 5 minutes.
  2. Season with salt to taste.
  3. Add tomato paste and cooked it until it caramelizes in the pan, 5 minutes. Then, add wine to deglaze the pan. Cook the wine to “au sec”, until the alcohol is cooked out and the pan is almost dry, 5 minutes.
  4. Add the turkey neck giblets to the pot, then the pan drippings and the chicken stock. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
  5. Remove the giblets and neck from the water (don’t worry; they’re supposed to look really grody) and set them aside. Keep the giblet broth in the saucepan for later
  6. Strain the stock and return to the stove top.
  7. Place half of the croissants into the pot so they absorb some of the liquid.
  8. Remove from heat and carefully transfer mixture into the Vitamix container.
  9. Select Variable 1.
  10. Turn machine on and slowly increase speed to Variable 10.
  11. Blend for 20 seconds.
  12. Add more croissants if needed, to thicken the gravy.
  13. Use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces. Add as much of the meat to the gravy as you’d like: Add it all if you like a really chunky giblet gravy, add a little less if you like the gravy more smooth.
  14. Add optional diced boiled eggs
  15. Season with salt to taste.
  16. Serve immediately.

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