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
- quart water: 1 piece
- giblets from a turkey:
- medium yellow onion: 0.25 piece
- stalk celery, cut in half: 1 piece
- cube chicken bouillon: 1 piece
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- chicken broth: 2 cans (14.5 ounce cans)
- hard-cooked eggs: 4 piece (chopped)
- milk: 0.5 cup
- cornstarch: 2 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Allrecipes/Nelly Cuanalo
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Simmer water, giblets, onion, celery, bouillon, salt, and pepper in a 2-quart saucepan for 40 to 50 minutes. Allrecipes/Nelly Cuanalo
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Transfer liver and neck to a cutting board; chop meat and set aside. Discard celery, onion, neck muscle, and any other giblets. Allrecipes/Nelly Cuanalo
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Return chopped liver and neck meat to the saucepan; add chicken broth and chopped eggs and set over medium heat. Allrecipes/Nelly Cuanalo
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Mix milk and cornstarch together in a small bowl; slowly add to the saucepan. Allrecipes/Nelly Cuanalo
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Reduce heat to low; cook and stir until gravy has thickened, 3 to 5 minutes. Allrecipes/Nelly Cuanalo
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Serve hot and enjoy! Nelly Cuanalo/Allrecipes
