Tradition
 

Yes my mom always did this and so do I.

Have always made gravy with the neck, heart, liver. Mom used to call it giblet gravy. She'd cook up a broth from it and save for later (freeze it) for turkey and noodles. I sometimes put in small freezer containers (Ziploc bags) and use for soups also. They make quick soups! Holiday dinners are very much a money saving deal.

I do that also and make gravy with the juice and add drippings from the turkey. I make cornbread dressing. My Mom always used bread and it was soggy. Mine is dryer and better flavor. I never ate hers but love mine.

i have to make two batches of gravy... to me, it's not the same without giblets, but my daughter's family does not like it that way.

I put the neck and giblets in a sauce pan with chopped celery,onion,a little carrot. I simmer,then strain,then use with pan drippings. My family likes lots of gravy.

Yep, me too. any part of the turkey that doesn't go in the roast pan, less-than-perfect veggie bits I've saved in my freezer and some sage, etc. Tons of gravy needed here, too!

I have never mastered the art of making gravy, but I still cook the neck and giblets and feed it to the dog. Happy Thanksgiving for him, too.

I do the simmering too. I add a little of the dressing to the broth to add more flavor to the gravy. The first things my grandmother taught me to make were gravy and cornbread. She said I could get by knowing how to make these two things perfectly.

I learned to make Giblet Gravy by boiling neck and giblets, strip meat from neck, chop all giblets, thicken with smooth flour blend, then add chopped boiled egg. Sometimes I have to add extra broth to make enough for my bunch. Then use the rest of drippings from turkey for cornbread dressing.

Yes my family and I have always done that but as no one in my family now likes them in the gravy my DD and I half the neck and I eat the rest.

No turkey in my oven this year- I don't have a kitchen! 3 more weeks. I usually put the neck into the roasting pan with the turkey and add the liver for the last hour or so. My DH likes to eat part of it and the rest goes to one of my dogs. I make a dressing of bread, onions, sausage and seasonings- simple but everyone likes it. Off to my SIL's home today for dinner with the family.

ick! my hubby always did the turkey!!

love, love that giblet gravy. dad did not like the giblets so, we had to let them settle to the bottom and he got his gravy first. silly daddy. also, put the liver into the dressing. i don't like liver or dressing but always make it for the ones who do.

lived in ontario for a year. got to have two thanksgivings, two independence days, and that great august civic holiday. that was a nice year.

happy thanksgiving!!

Oh this brings back memories, my grandma always did this and she LOVED the neck !

Both sides of our family do this. I don't eat liver (shuddering here) but my DMIL and her son eat it. One Thanksgiving DMIL put the liver in the microwave to cook it - explosion when it cooked nearly scared all of us to death. No liver eaten but had a good laugh.

always, with onions and celery. My sister went one step further and would break up the carcass into a large pot of water with onions, celery, then would add carrots and noodles to the broth. when I make turkey gravy, I always use cornstarch instead of flour as the thickener. Makes a nice color and always smooth gravy.

I do that...and so did my mom, and then the giblets go in the stuffing.

Sweet memories! My mother did that too, and so do I, makes the best gravy!!

I put neck, giblets, in pan and simmered it to make broth for my noodles I made from scratch.
The broth made a difference in the taste

You are making me hungry! :)

I always cook up the neck, giblets, heart and liver with onions celery and carrots. I only strain off the broth, I have never added the chopped up meat to the gravy.

I have a funny story about making gravy, at the inlaws. My mil had bought 6 packets of turkey gravy mix and 6 boxes of stove top stuffing. I went shopping and bought fresh stuffing ingredients including pork sausage meat and fresh herbs. I also put the neck etc in a pot with onion, carrot and celery to make a broth for the gravy.

I got the stuffing made and the bird in the oven. The broth was simmering nicely and I went for a walk. Came back and my fil decided to help and poured the broth down the drain and left the well cooked neck, vegies etc sitting on a plate. I could not believe it.

I like to switch up the dressing ingredients, but my family likes the same old meal. I often will cook a turkey in February and make interesting dressing to please me.

I have a memory here - I always put the neck, heart, giblets in a nice sized pan with celery leaves and onion, put that on the stove right away on Thanksgiving morning so as to start smelling up the house (that works better than a candle). Then around 11:00 or so, pregame show (?), #1 husband would want to know if the giblets were done. And I proudly went out with two small dishes and two forks and to my son I would say "Wanna neck?" and to my husband I would say "Have a heart." That was an all important part of our Thanksgiving dinners. Edie

You must be my long lost twin! Sounds just like my house. My husband always wants me to do a trial run sometime in October just to make sure I haven't forgotten how to do the turkey dinner thing! Good thing we love turkey. I must say, Thanksgiving dinner is my favorite meal to cook!!

My mom would simmer it on the stove and make soup out of it that we would eat before the main course. The turkeys I get seem to have only a neck. We cook it along with the bird and eat it along with the bird. With roasted chicken it is the same way except it has all the parts, gizzard, heart, liver and neck. Actually sometimes it has extras of those parts. I do toss the liver inside the bird while cooking and the other parts underneath the tail. We serve it all with the chicken. different folks have their favorite parts. My mom used to also use chicken parts to make soup.

My mom did that when she cooked. I cook now and don't. I am not a gravy person, so that's probably why I don't do it.

This is how I do it too!

Yes, that is part of the gravy prepration in our home.

I always simmer my giblets, makes a wonderful flavor to my gravy and I add some to my dressing also. I am a girl from the north and we make dressing with bread cubes not cornbread. My dogs eat the meat!

Giblet Gravy....Ah Yes! The flavors make my mouth water.....Hey! It's almost that time of year....LOL!

Have always done that, we went a step further and either boiled or pressured the bones until the meat fell off and made turkey noodle soup from t, always the best because there were all the flavors from the stuffing as well.

Yep, my Mom did and I do also.

I always cook the neck and giblets. It adds extra flavor to the gravy and I also use some of the broth in my dressing.

Yes I always do this and use some of the broth for the dressing to for moisture.

We do this as well, I believe grandma (both sides) did this also. It just seems like such a waste to not do this.
I will be cooking thanksgiving dinner twice this year, once at mother-in-law's on Thanksgiving and again back home on Saturday for the kids who can't make it to grandma's. Leftovers will be abounding! :)

Giblet gravy is my DH favorite part of Thanksgiving dinner. His mom always added a hard boiled egg so I do too.

I always do this! And let it cool to add corn starch to thicken the turkey juices for gravy! Also save the extra giblets juice for soup and leftovers. I don't know any other way to cook a turkey. Happy Thanksgiving, may you enjoy family and friends, and remember all the reasons you have to be thankful!

no we never did this.

Yes, the neck and giblets cook while we assemble the stuffing, and then some goes into the stuffing and the rest go into the gravy. It adds flavor, and to me using all the little bits honors the ancestors who went through lean times and were thankful for all that a great bird provided. Our stuffing has so much "stuff" in it that when the kids were young they had no idea about the organ meats, or they might have turned their noses up. It always has to have bread cubes, raisins, apples, onions, walnuts, giblets, sausage and seasoning. I chop everything and DH stuffs the bird. Both of us come from families that had similar rituals.

They become part of my gravy. I cook them and, after removing skin and bones, I put the liquid and parts in the blender; when it's well blended and added to the yummy pan drippings, there are no lumps (or liver/heart/gizzard taste) in the gravy.