I make this twice a year -- Thanksgiving and Christmas. It's the way I learned to make Thanksgiving gravy from my Mama, and I've never seen much point in attempting to change it. Sloshed over the cornbread dressing and the sliced turkey...well. It's home, and holidays, and family, all rolled up into one. (It's fine on a yeast roll, too!) I'm not sure if "giblets" is a purely Southern term or if it's commonly used elsewhere, but I rarely hear of giblet gravy except down here.

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