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Photo by Scotdog

Cooking Level: Intermediate

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Scotdog is looking for: (2 recommendations)
Off topic - Thanksgiving #1 down.

Recommend a recipe

Last updated: Nov. 18, 2012 8:14 am
Posted: Nov. 17, 2012 4:47 pm
Commented by: Scotdog
Nov. 17, 2012 4:47 pm
We had our first Thanksgiving at my mom's today. Food was delish! I'm so thankful that she can still cook, although at 72 it's getting hard. Her COPD seems to be getting a lot worse. I'm going to get serious about adding her recipes to my recipe box. The first will be Giblet Gravy. My grandmother (her mom) made the absolute best and mom's comes very, very close. I would hate to lose a recipe that everyone loves and I need to start making it myself.
Nov. 17, 2012 4:48 pm
My sister's in-laws joined us today. They are from Ohio and had never had Giblet Gravy before. We had a fun discussion about being from different parts of the country and growing up eating different things.
Nov. 17, 2012 5:18 pm
I agree with you Scotdog about saving that recipe. My father did all the cooking in my family and he was excellent at it. Unfortunately by the time I was interesed in cooking, he had forgotten how to make a couple of his wonderful recipes. I have been working on cookbooks for my children for sometime now.
Nov. 18, 2012 6:32 am
Good for you! So sad when they start losing their memory.
Recommended Recipe:
Photo of: Giblet Gravy I

Giblet Gravy I

Submitted by: Mary48 
This delicious recipe for a cornstarch-thickened gravy adds chopped hard-boiled eggs in the final step. 
Recommended by: Scotdog
Nov. 17, 2012 4:49 pm
My mom's recipes has the boiled eggs in it. This one is different, but looks the same. She doesn't use the cornstarch for thickening.
Nov. 17, 2012 4:51 pm
This is what my mom sent me, I have a feeling she left stuff out, lol :) I start cooking the giblets and neck the day before and continue adding water to make sure there is enough broth to bast the turkey and use in the gravy. Thanksgiving morning, I cut liver, giblets and meat off the neck and add to the broth. I put the flour in a container with heated milk and then put it in the mixture until it thickens up. add chopped boiled eggs. Add more broth if its too thick.
Nov. 17, 2012 5:03 pm
Sounds interesting,never heard of a gravy that had hard boiled eggs in it.I'm going to have to try it.Thanks for something different.
Nov. 17, 2012 5:08 pm
My mom always made giblet gravy too SD. Boiled all except the liver in water in medium pot of water. Take out the meat(Dad always ate the neck), Thicken with flour slurry, S&P, add in some sliced hard boiled eggs. Gravy...good to go.
Nov. 17, 2012 5:12 pm
I'm going to have to practice, I'm horrid at gravies :)
Nov. 17, 2012 5:12 pm
We do giblet gravy here but never had seen it with the eggs. Very interesting!
Nov. 17, 2012 5:13 pm
I know what you mean about getting your mom's recipes. The first thing my father asked me to do after my mother passed was to make copies of her recipes for all the siblings and grandkids. Glad you had a nice dinner with your mom.
Nov. 17, 2012 5:14 pm
I used to make milk gravy all the time. Now that I have tried to branch out to other types of gravy I can't seem to make it right anymore LOL. Trying to get too fancy. I attempted a pan sauce the other day, not thinking about the salt in the stock I used, added a touch more, OMG way too salty. Ended up being a pan gravy. Then I recycled it into hamburger steak gravy.
Nov. 17, 2012 5:16 pm
Agree, get those recipes! If she doesn't have them with measurements, have her make it and take what she is about to put in and measure it. It's what I did with my mom years ago. Otherwise it would have been lost.
Nov. 17, 2012 5:34 pm
Your grandmother's recipe sounds almost exactly like my grandmother's. We called it egg gravy growing up. I don't make it anymore because no one really liked it. :-)
Nov. 17, 2012 5:44 pm
Interesting! I usually simmer/boil the giblets and heart for 30-40 minutes with the neck, adding the liver only for the final 20 minutes. I use veggie stock with a bit of soya sauce and garlic. Strip the meat from the neck, cut the viscera off of the giblets and mince all the meat together in a blender, and add it to your multigrain stuffing, obviously retaining the liquids. When your turkey is done, a pan gravy by heating the drippings and mixing with flour, cornstarch, or velvetine until thickened and thinning first with the giblet water mixture, and, if necessary with additional hot water from your boiled potato to the desired consistency. The meats in the stuffing are a bit of a treat, especially if you go with ground walnuts, onion, garlic, celery and the like (have even used All Bran with this) Granted, I'm Canadian and you're American, and we do things differently, aside from we all enjoy a good recipe and a fine meal. But thought you might want to look at the North of 49 variant...
Nov. 17, 2012 6:59 pm
Aren't families' traditions interesting? All I can tell you is that I knew I was an adult when it was ME who had to wash up the pots and pans after Thanksgiving.
Nov. 18, 2012 2:54 am
we always added a little chopped cerery and onion(as well as the boiled egg)(mama & nanny always boiled the egg right in the giblets as they cooked)
Nov. 18, 2012 6:30 am
Interesting nanny! LOL Marianne!
Nov. 18, 2012 6:33 am
That stuffing sounds delish chair!
What's for dinner, mom?
Nov. 18, 2012 7:51 am
How nice! I am glad you had a good time! Get what you can of your mom's recipes, have her hand write some notes, too... maybe add some pics of the two of you making it together.
Nov. 18, 2012 7:53 am
Great idea! I think I'll make a video.
What's for dinner, mom?
Nov. 18, 2012 8:14 am
Even better :)
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