Nana’s Giblet Gravy

With Thanksgiving a few weeks away, I thought I would share my family recipes that have adorned our table every Thanksgiving for decades. My Nana’s giblet gravy is officially a food group according to my hubby. This southern spin on turkey gravy is hearty and a perfect pairing for turkey, ham, mashed potatoes and stuffing.


  • 1 26 oz can Campbell’s Cream of Chicken Soup
  • 6 chopped Hard Boiled Eggs
  • 1 stick Salted Butter
  • 26 oz Whole Milk
  • Diced Giblets


Remove the giblet packet from your turkey, rinse and boil all the contents in a small sauce pan until they reach an internal temperature of 165 degrees. Dice the giblets into small pieces. In a large sauce pan, whisk together the cream of chicken soup and milk until fully incorporated. Add the stick of butter, eggs and giblets and cook on low for 45 minutes to an hour stirring frequently. Watch your gravy carefully! You don’t want to scorch it!

I hope you enjoy this gravy as much as I have the past 40 years!




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