Reviewed: Nov. 3, 2010

This isnt the best of recipes.. my gma has been makin it for as long as i can rememeber but she doesnt use cornstarch she uses turkey stuffing! it makes it thicker GRAVY like... ITS THE BESTTTTT!

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Reviewer:

ashleelasha

Reviewed: Nov. 25, 2009

classic giblet gravy recipe!

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Reviewer:

BOBTHECOOK

Cooking Level: Professional

Home Town: Seymour, Texas, USA

Living In: Graham, Texas, USA

Reviewed: Jul. 23, 2009

Perfect. Just like grandma in Mississippi used to make.

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Reviewer:

crumbs

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tacoma, Washington, USA

Reviewed: Dec. 21, 2008

This had a very good taste, but was too thin. I had to add a great deal more of starch then called for in the recipe and cook longer to thicken.

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Reviewer:

MDM

Reviewed: Dec. 7, 2008

This stuff is SO SO good. A new Thanksgiving staple. Even my picky husband ate it up.

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Reviewer:

Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Vail, Arizona, USA

Reviewed: Nov. 17, 2008

The recipe calls for cooking the liver. I thought this was supposed to be omitted since it is bitter.

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Reviewer:

Maria

Reviewed: Mar. 24, 2008

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.

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Reviewer:

Maria

Cooking Level: Expert

Home Town: Bowie, Maryland, USA

Living In: Louisville, Kentucky, USA

Reviewed: Dec. 25, 2007

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!

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Reviewer:

Angie

Cooking Level: Intermediate

Living In: Farwell, Michigan, USA

Reviewed: Dec. 24, 2007

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

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Reviewer:

chicana_peach

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Nov. 23, 2007

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.

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