Old-Fashioned Giblet Gravy Larger photo We’ve included the liver in our giblet gravy, which gives it a richer flavor. If you simply cannot abide with even a hint of the taste of liver, you can leave it out. Giblet gravy is usually served “chunky”, if you want, you can purée it for a smoother gravy. One traditional option is the addition of chopped hard boiled eggs to the gravy. If you want to try that, chop up 3 hard boiled eggs finely, and add them to the gravy in step 6. Ingredients Giblets (neck, gizzard, heart, liver) from a turkey … Continue reading Old-Fashioned Giblet Gravy