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 , 14.5 ounce
• 4 large hard-cooked eggs , chopped
• 0.5 cups milk
• 2 tablespoons cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Simmer water, giblets, onion, celery, bouillon, salt, and pepper in a 2-quart saucepan for 40 to 50 minutes.
3. 3 Transfer liver and neck to a cutting board; chop meat and set aside. Discard celery, onion, neck muscle, and any other giblets.
4. 4 Return chopped liver and neck meat to the saucepan; add chicken broth and chopped eggs and set over medium heat.
5. 5 Mix milk and cornstarch together in a small bowl; slowly add to the saucepan.
6. 6 Reduce heat to low; cook and stir until gravy has thickened, 3 to 5 minutes.
7. 7 Serve hot and enjoy!

Nutrition per serving