Giblet Gravy

Name: Giblet Gravy
Prep time: 21 min
Cook time: 65 min
Total time: 86 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 quart water; giblets from a turkey; 0.25 medium yellow onion; 1 stalk celery , cut in half; 1 cube chicken bouillon; 0.5 teaspoons salt; 0.5 teaspoons ground black pepper; 2 cans chicken broth , 14.5 ounce; 4 large hard-cooked eggs , chopped; 0.5 cups milk; 2 tablespoons cornstarch

Total Time

1h 26m

21m prep · 65m cook

Servings

4 people

Rating

—

Difficulty

Medium

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My mother's classic giblet gravy recipe has been a family-favorite addition to every Thanksgiving and Christmas dinner for over 50 years. The giblets add a rich, meaty flavor and chopped hard-boiled eggs and cornstarch help to thicken it up. We love it on mashed potatoes, cornbread dressing, and turkey.

Ingredients

1 quart water
giblets from a turkey
0.25 medium yellow onion
1 stalk celery , cut in half
1 cube chicken bouillon
0.5 teaspoons salt
0.5 teaspoons ground black pepper
2 cans chicken broth , 14.5 ounce
4 large hard-cooked eggs , chopped
0.5 cups milk
2 tablespoons cornstarch

Instructions

1

Gather all ingredients.
2

Simmer water, giblets, onion, celery, bouillon, salt, and pepper in a 2-quart saucepan for 40 to 50 minutes.
3

Transfer liver and neck to a cutting board; chop meat and set aside. Discard celery, onion, neck muscle, and any other giblets.
4

Return chopped liver and neck meat to the saucepan; add chicken broth and chopped eggs and set over medium heat.
5

Mix milk and cornstarch together in a small bowl; slowly add to the saucepan.
6

Reduce heat to low; cook and stir until gravy has thickened, 3 to 5 minutes.
7

Serve hot and enjoy!