A recipe for a southern giblet gravy with turkey giblets, chicken broth, and hard cooked eggs.
- turkey giblets and neck
- 1 1/2 quarts water
- 2 chicken bouillon cubes
- 1 onion, quartered
- 1 medium carrot, quartered
- 2 ribs celery, with leaves
- 1 tsp salt
- pepper, to taste
- 6 tablespoons flour
- 1/2 cup water
- 2 hard-cooked eggs, sliced or chopped
- 1/2 to 1 tablespoon Kitchen Bouquet browning and seasoning sauce
Place the liver in a small bowl and place in refrigerator. Cover neck and remaining giblets with water in a pot. Add bouillon cubes, onion, carrot, celery, salt, and pepper. Simmer, covered, for 1 hour. Add liver and cook 15 minutes longer. Remove turkey to a warm serving platter and place turkey roaster with drippings on stovetop. Add 1 cup of the broth to drippings in turkey roaster. Bring to a boil, stirring well to loosen all brown bits from sides of pan. Degrease if necessary. Add about 2 more cups giblet broth, stirring to blend. Reduce heat. Make paste from flour and 1/2 cup water until very smooth. Add slowly to gravy mixture and continue to cook slowly, stirring constantly until slightly thickened. Remove giblets and chop. Add to gravy along with eggs. Adjust seasonings. If color of gravy is not dark enough, add up to 1 tablespoon of Kitchen Bouquet or Gravy Magic.
Makes about 5 cups.
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