Giblet Gravy

By á-170456

Ingredients

• Giblets from turkey cooked (liver, heart, gizzard, and neck)
• 4 cups turkey stock or broth (or chicken broth or stock)
• 2 chicken bouillon cubes
• 2 teaspoons poultry seasoning
• 2 tablespoons reserved uncooked Cornbread Stuffing Mix - (heaping)
• 3 tablespoons cornstarch
• 1/3 cup cold water
• Salt to taste
• Freshly-ground black pepper to taste
• 1 hard-boiled egg sliced
• Cornbread Stuffing (see recipe)

Details

Servings 6

Preparation

Step 1

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

This recipe yields 6 to 8 servings.