From the archives.  My go-to giblet gravy.  sure to please a table of twenty or a table of two.  don’t waste those giblets!

Giblet gravy is one of the staples on my holiday table, and has been since my grandmother introduced me to it as a child. At the time this brown gravy was something different, even a bit exotic for a child who was raised on southern gravy. For me this succulent new flavor sensation became one of the things I looked forward to most at the holidays, which was the only time I’d ever had it.

Over the years I tried many times to perfect my grandmother’s recipe for this gravy without success. I suppose I’ll never get hers right, but this version has become my favorite, and is adapted from a recipe I got from a Safeway Select Magazine.

I’ve never looked back. It’s just that good.

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White gravy is a staple of Southern cooking. In the South and Southwest we use it to top everything from biscuits to French-Fries. Every family has its own unique method of making Gravy, and most families will tell you theirs is the best gravy ever made. (They’re all right, by the way. It’s a family thing.)

Then of course, there’s the stuff you get in restaurants across the country. In the South and Southwest it’s pretty close to what’s made in homes all across the area but once you start moving North, the story changes. The gravy starts turning into a floury-tasting ooze with all the culinary soul of preschool paste. This affront to gravy is usually made from a pouch or bag by someone who has never had real Southern gravy and has probably never cooked anything for themselves at home.

Some companies have obviously noted that this foul mix needs more attention. I’ve seen it labeled as “Southern style with ham” in which tiny bits of processed ham are added in an attempt to mask the utter blandness of it all, and I’ve seen the same done with bacon and sausage.

It doesn’t help, it’s still awful and there’s no getting away from that. It’s usually too thin. It sets up like mortar if not eaten promptly, and is usually used to hide even worse attempts at biscuits or other southern staples.

So restaurant owners, listen up and let me tell you how to do it right! I was raised on white gravy, and I just can’t take it any more!

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