The Best No-Giblet Gravy and Stuffing This Side of the Mississippi

Mouthwatering recipes for the two best parts of a Thanksgiving dinner.

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To giblet or not to giblet, that is the Thanksgiving question. Whether one enjoys gizzard, liver, and other internals in their sauce boats is a brothy battle that has likely waged since the first turkey feast in 1621 — we're guessing father of Thanksgiving himself, Governor William Bradford of the English Puritans, was likely in the pro-giblet camp. Despite this bit of conjectured history, we're about to share a gravy recipe from our own director of digital, Robby Kyser, that is staunchly anti-giblet.

But take it from our tastebuds, whether you enjoy the giblets or not, we suspect you'd prepare this recipe and drown your turkey, mashed potatoes, and stuffing (recipe that bears Robby's name also below) regardless — it's that darn good.

Robby’s No-Giblet Gravy

Ingredients:

  • 1 small onion, finely chopped
  • 3 large ribs celery, finely chopped
  • 1 stick of butter
  • 1 small sage sausage and sausage drippings
  • ¾ cup of all-purpose flour
  • Dried sage (about 2 tablespoons)
  • Salt and pepper to taste
  • 3 boiled eggs
  • 1 quart chicken stock

Instructions:

  1. Boil eggs then chop up and set aside.
  2. Cook sausage (granulated), save drippings, and set aside.
  3. Sauté onions, garlic, and celery in drippings. Once sautéed, add the butter until browned.
  4. Immediately add flour and whisk until there is a smooth roux.
  5. Continue whisking while slowly pouring in chicken stock.
  6. Constantly whisking and adding chicken stock to the roux until thickened, but not too thick. Once it is the right texture (all or almost all of chicken stock added), remove from heat.
  7. Add sage, eggs, a copious amount of pepper and lightly salt. Be careful of too much salt.

* To re-heat, microwave for 1 - 1 ½ minutes 

Serves 12-15 people

Robby’s Stuffing

Ingredients:

  • 1 loaf of Dark Pumpernickel bread, chopped into ½ inch cubes
  • 1 loaf of French bread, chopped into ½ inch cubes
  • 2 boxes of cornbread, chopped into ½ inch cubes
  • 2 sticks of butter
  • 2 small sage sausage and sausage drippings
  • 2 large onions, finely chopped
  • 8 large ribs celery, finely chopped
  • 4 cloves garlic, minced
  • Dried sage & thyme to taste (about 3 tbs of sage and ½ tbs of thyme
  • Salt and pepper to taste
  • 2 quarts chicken stock
  • 4 large eggs
  • 1/2 cup fresh parsley (do not use Italian), finely chopped

Instructions:

  1. Toast bread at 275° for 50 minutes and set aside.
  2. Cook corn bread (per instructions) and set aside.
  3. Cook sausage (chunky), save drippings, and set aside.
  4. Whisk eggs and set aside.
  5. Sauté onions, garlic, and celery in drippings. Once sautéed, add the butter until browned then set aside.
  6. In a very large baking pan, mix all dry and liquid ingredients by hand. Salt and Pepper to taste. Ideally, let mixture combine and cool in the refrigerator overnight.
  7. Cook at 350° in a large baking pan or 2 small baking pans for 1 hour (with foil) or until interior temperature is 150°.
  8. Cook 20 more minutes with foil off. Let cool completely.

*To re-heat, bake at 175° for 45 minutes

Serves 12-15 people