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Condiments, Dressings & Sauces >  Thanksgiving >  Giblet Gravy >

 

Giblet Gravy

• Giblets from 1 whole turkey

• Salt & black pepper to taste

• 1 chicken bouillon cube

• 1 stalk celery, halved

• 1 small onion, peeled & quartered

• 1 QT water

• 2 cans (14.5 oz. each) chicken broth*

• 4 hard-cooked eggs, peeled & chopped

• 2 TBS cornstarch

• 1/2 C milk

In a saucepan, simmer giblets, salt, black pepper, bouillon cube, celery and onion in one quart of water for about forty to fifty minutes. Discard celery, onion and gizzard. Chop liver and neck meat; return to saucepan. Add chicken broth. Peel and chop hard-cooked eggs; add to broth. In a bowl, mix together cornstarch and milk; slowly add to broth. Stir well until thickened. Reduce heat to low. Stir before serving.

 

*Variation: Instead of using 2 cans of chicken broth in the recipe, combine 1 can of chicken broth with 1-1/2 C cooked turkey drippings.

 

Related Links:

• Food Articles: Thanksgiving with Food Fare

• Food Fare Culinary Collection: Thanksgiving with Food Fare

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