This gravy was easy to make and very good. I did change it up a bit. I omitted the eggs and celery, and added more cornstarch to thicken it up to my own liking. The taste was great and everyone loved it.

This was my first time ever making real gravy. I was nervous, to say the least. But this recipe was EASY and tasted PERFECT! Everybody loved it at my table today!

Really good, we have had this 2 Thanksgivings in a row and definitely a keeper! The family now looks forward to it each year.

Found this in the middle of my first time cooking on Thanksgiving morning while my sister and I were trying to figure out what to do with giblets. It was pretty good and made a lot. We like thin gravy in our family, so I didn't end up adding all the cornstarch and milk, maybe about a quarter of it. I skipped the egg, because I have seen that at someone's house before, and was weirded out by the look of it floating in there. If I can ever bring myself to touch giblets again (ewww), I would definitely use this recipe.

Really good. I made this for my first time cooking a thanksgiving meal for my family. It was great, the only complaint was that it's a little too salty.

The complaints about it being too thin were right. I used less liquid, but it was thin and lacked taste. I probably will try again but with half the liquid, chicken broth instead of water and more turkey drippings. I added fewer boiled eggs at the suggestion of others, but I wish I had added more. I was looking for something closer to my grandmother's recipe.

We did not enjoy this recipe and the eggs did not help.

I made a roux after adding the meats & then added the broth. I also only used 3 eggs...that was plenty. I also used a tsp of chicken base instead of the bouillion cube...adds a lot more flavor w/ much less sodium. ;o)This was gravy just like my MamMaw used to make... thansk Suzanne!

Great Gravy! Thanks for sharing!

Outstanding! Made this giblet gravy for my FIRST Thanksgiving dinner. I cooked the giblets in broth instead of water. I then seived and used the broth for the base of the gravy. The pan drippings made this gravy especially tasty. Thanks for a great recipe that I'll be using over and over again!

This is very similiar to my grandmother's recipe. We are a military family and don't often get to go home for the holidays, so when I found this recipe I thought it would be a great substitute for grandmother's gravy. I did make changes leaving out the celery and onion and milk. I used flour as opposed to cornstarch, and added some Emeril Turkey rub seasoning to the gravy. I am quite please with this stand in recipe. Regardless of whether you use cornstarch or flour as a thickening agent I find that it helps to pour the gravy into a seperate container, and then sprinkle the flour in the bottom of the sauce pan, and then pour about 2-3 Tablespoons of the gravy in the flour, and stir until it's smooth, and then pour the rest of the gravy in continue cooking until thick (obviously continue stirring it also.)

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.

Very good. Tried last year. Similar to my Mom's recipe, except for the eggs, and I always add the turkey drippings. My family doesn't even know I've added the giblets to it because I learned to use a food processor to really mash them and then add it to the gravy. As this recipe had eggs which we are unacustomed to, I added 2 eggs to the giblets when using the food processor. It came out with a good texture and slighly different tast. I also use WONDRA brand flour to thicken the gravy , as I have found it rewards me with less lumps:)

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.

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.

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.

I made this for my first Thanksgiving dinner. It came out really good except I burnt the giblets by letting the water boil all the way down, it was an entertaining day, smoke detectors and all. But the gravy was kinda salty, but everyone loved it!

very tasty. i also added more cornstarch. my egg slices didn't come out very pretty so i ended up blending the whole thing. gave it a