This is an old fashioned turkey giblet gravy recipe that is very easy to prepare.
The secret to a good tasting gravy is two things. #1 - lightly browning your roux and #2 - the flavor of your pan drippings. For more flavor, I did mix in more pan drippings with my broth. Very good. - 23 Nov 2006 (Review from Allrecipes US | Canada)
Just stupendous. The first time, I used dried sage and it was terrific. I used real broth. The second time, I used bouillon broth and it was not as good. Stick with the real stuff. I also did not ever add the giblets, since I find eating innards to be somewhat unappetizing. Note that this recipe will only really supply a very small group with gravy, about 2 people -- at least double it if serving any amount of people at all. - 02 Jan 2005 (Review from Allrecipes US | Canada)
This gravy was incredibly easy to make and tasted fabulous. I made this with Thanksgiving dinner and will make again... - 23 Nov 2001 (Review from Allrecipes US | Canada)