Giblet Gravy

Name: Giblet Gravy
Total time: 50
Yield: 12
Ingredients: 1 quart water; giblets from a turkey; 0.25 medium yellow onion; 1 stalk celery, cut in half; 1 cube chicken bouillon; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 2 (14.5 ounce) cans chicken broth; 4 large hard-cooked eggs, chopped; 0.5 cup milk; 2 tablespoons cornstarch

Recipe by SUZANNE from allrecipes.com

Dinner,Sauce 50 Mins.

Ingredients

12 servings

•

1 quart water
•

giblets from a turkey
•

0.25 medium yellow onion
•

1 stalk celery, cut in half
•

1 cube chicken bouillon
•

0.5 teaspoon salt

•

0.5 teaspoon ground black pepper
•

2 (14.5 ounce) cans chicken broth
•

4 large hard-cooked eggs, chopped
•

0.5 cup milk
•

2 tablespoons cornstarch

Instructions

Gather all ingredients.
Simmer water, giblets, onion, celery, bouillon, salt, and pepper in a 2-quart saucepan for 40 to 50 minutes.
Transfer liver and neck to a cutting board; chop meat and set aside. Discard celery, onion, neck muscle, and any other giblets.
Return chopped liver and neck meat to the saucepan; add chicken broth and chopped eggs and set over medium heat.
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.
Serve hot and enjoy!