Giblet Gravy

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.

• Preparation Time: 5 mins
• Cooking Time: 45 mins
• Total Time: 50 mins
• Calories: 69 Calories

Ingredients

• ½ teaspoon salt
• ½ cup milk
• 2 tablespoons cornstarch
• ½ teaspoon ground black pepper
• 1 cube chicken bouillon
• 2 (14.5 ounce) cans chicken broth
• 1 quart water
• 4 large hard-cooked eggs, chopped
• giblets from a turkey
• ¼ medium yellow onion
• 1 stalk celery, cut in half

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Mix milk and cornstarch together in a small bowl; slowly add to the saucepan. Reduce heat to low; cook and stir until gravy has thickened, 3 to 5 minutes.