Giblet Gravy I Recipe

  • 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
  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.