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Giblet Gravy I
SUBMITTED BY:
Mary48
PHOTO BY:
ReneeMorrow
"My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey."
RECIPE RATING:
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(33)
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Original recipe yield 1 quart
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 giblets from a turkey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cube chicken bouillon
1 stalk celery, halved
1/4 yellow onion
1 quart water
2 (14.5 ounce) cans chicken broth
4 hard-cooked eggs
2 tablespoons cornstarch
1/2 cup milk
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DIRECTIONS
In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. 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 milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
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REVIEWS
Reviewed on Dec. 18, 2003 by JMM529
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JMM529
Dec. 18, 2003
Just a helpful hint. Instead of cornstarch, try melting 1-2 sticks of margarine in a pan, and gradually add flour till you reach your preferred thickness. Then just add to the broth. This will way out all the worries of it being to thick or to thin. Aside from this, the recipe is wonderful.
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14 users found this review helpful
Just a helpful hint. Instead of cornstarch, try melting 1-2 sticks of margarine in a pan, and...
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Reviewed on Nov. 5, 2003 by MOJO1
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MOJO1
Nov. 5, 2003
Very Good! I recently made a turkey - something that I almost never cook - and decided to make giblet gravy to go with it. I am a package gravy gal and have never made gravy from scratch - I do cook quite a bit but gravy has always been something I left to someone else. This recipe was easy and very delicious. I did not chop up the giblets after they were cooked to put them back into the gravy however. I just made the broth from them. I did use more of the turkey drippings and less chicken broth - this turkey was very juicy and the drippings made the gravy richer than the chicken broth would have. This recipe is a keeper and I will definately make this gravy with every turkey. Thanks.
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7 users found this review helpful
Very Good! I recently made a turkey - something that I almost never cook - and decided to...
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Reviewed on Oct. 9, 2003 by KJEFFERIES
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KJEFFERIES
Oct. 9, 2003
Phenomenal! This had an intense and wonderful flavor, even BEFORE I added the drippings from the turkey. And once I added those (from an applewood-smoked turkey cooked in a water smoker, with a basting sauce that included Pepsi-Cola of all things), it was one of the best gravies I've ever made.
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7 users found this review helpful
Phenomenal! This had an intense and wonderful flavor, even BEFORE I added the drippings from...
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Reviewed on Oct. 9, 2003 by SAVANNAH2
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SAVANNAH2
Oct. 9, 2003
This gravy recipe needs more cornstarch added, especially if you don't like your gravy to end up like liquid soup on your taters. Other then that it is a great recipe!
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5 users found this review helpful
This gravy recipe needs more cornstarch added, especially if you don't like your gravy to end...
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Reviewed on Nov. 18, 2006 by
KIGHT
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KIGHT
Nov. 18, 2006
Thanks for posting this old fashioned recipe. My grandmother, who passed away two years ago, made giblet gravy when I was growing up and I wanted to do the same for my family but couldn't locate a recipe like hers until now. I love teaching my two girls, ages 4 and 10, to cook and this will be a recipe I will pass along to them. THANKS FOR THANKSGIVING MEMORIES OF YESTER YEAR AND THE ONES TO COME.
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4 users found this review helpful
Thanks for posting this old fashioned recipe. My grandmother, who passed away two years ago, ...
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Reviewed on Dec. 30, 2004 by
akfilly
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akfilly
Dec. 30, 2004
For some reason, when we saw that eggs were an ingredient in this gravy, it actually sounded pretty good. So, we weren't surprised that we liked it. We were surprised at how much we liked the recipe as a whole! This is definitely a keeper.
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4 users found this review helpful
For some reason, when we saw that eggs were an ingredient in this gravy, it actually sounded...
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Reviewed on Dec. 25, 2004 by
CINDYROWDEN
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CINDYROWDEN
Dec. 25, 2004
Try as I might - this turned out so very runny. It would not thicken up based on the 2 TBS of cornstarch. I had to add 2 more to get a gravy texture. I always use egg in my gravy but this looked more like an egg gravy. 2 eggs would have been plenty. Thanks for sharing. With a little modifying this one turned out fine.
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4 users found this review helpful
Try as I might - this turned out so very runny. It would not thicken up based on the 2 TBS of...
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Reviewed on Dec. 26, 2003 by Thatguycancook
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Thatguycancook
Dec. 26, 2003
Not so bad for my first turkey gravy. I didnt have chikn broth, so I sub'd dry chicken boullion powder. Problem was, I made this too late so I had to rush it on high heat. This hardened the gizzards and made them rubbery. Don't rush it and you will be alright.
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4 users found this review helpful
Not so bad for my first turkey gravy. I didnt have chikn broth, so I sub'd dry chicken...
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Reviewed on Oct. 9, 2003 by MISTYLIN
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MISTYLIN
Oct. 9, 2003
This recipe was chunkier than the giblet gravy I'm used to. Next time I would not cut up the meat and add it back, and I would not add the egg yolks, only the whites. We had to add extra corn starch to get it to thicken too, maybe it is supposed to be thin gravy?
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4 users found this review helpful
This recipe was chunkier than the giblet gravy I'm used to. Next time I would not cut up the...
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Reviewed on Dec. 28, 2005 by
PUMPKIN314
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PUMPKIN314
Dec. 28, 2005
Made this for Christmas dinner. Everyone seemed to like it. Made it exactly from recipe. My only complaint was that it didn't seem to thicken much.
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3 users found this review helpful
Made this for Christmas dinner. Everyone seemed to like it. Made it exactly from recipe. My...
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Giblet Gravy I
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