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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey. Ingredients:
1 giblets from a turkey |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 cube chicken bouillon |
1 stalk celery, halved |
1/4 yellow onion |
1 quart water |
2 (14.5 ounce) cans chicken broth |
4 hard-cooked eggs |
2 tablespoons cornstarch |
1/2 cup milk |
Directions:
1. In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
2. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
3. Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
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