My mother used to make this old fashion, southern-style gravy every holiday for the family, and now I make it for mine. It's a tasty variation of a giblet gravy. You might be surprised how much you like it. —Dunya Johnson, Rochester, New York
- Turkey giblets (liver and neck removed), chopped
- 1 carton (15 ounces) chicken stock
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 hard-cooked eggs, finely chopped
- 2 tablespoons all-purpose flour
- In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring to a boil; boil for 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. Cook and stir for 1 minute.
- In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Cook and stir 5-7 minutes longer or until thickened. Yield: 1-3/4 cups.
Originally published as Turkey Giblet Gravy in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p99
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