The Greatest Giblet Gravy Recipe (Mine).....

Myself | 11/23/2015 | Red Badger

[Red Badger]

Red Badger's Great Giblet Gravy

1 pkg giblets from the turkey (Liver, Neck, Gizzard and Heart) 1 16oz pkg chicken livers 1 16oz pkg chicken gizzards

1 teaspoon sea salt 1 teaspoon coarse ground black pepper 2 cubes chicken bouillon 2 stalks celery, diced 2 medium yellow onions, diced

1 quart hot water (to begin) 2 cans chicken broth OR 1 can and 1 1/2 cups turkey drippings

6 hard-boiled eggs, diced 2 tablespoons cornstarch 1/2 cup COLD milk

Directions:

In a large pot, 4qt or similar, boil ALL the giblets, salt, pepper, bouillon, celery, onion and water for 1 hour. Add water as necessary to keep a rapid boil.

Remove giblets and reserve the liquid.

Chop the livers, gizzards heart and neck meat (removed from bones) and return to pot liquid.

Add chicken broth, or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).

Chop eggs and add to broth. Mix cornstarch and cold milk together and slowly add to broth. Stir well until thickened.

Reduce heat to low.

[Red Badger]

OR you can add some cumin for a more southwestern flavor!..........................