Reviewed: 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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CINDYROWDEN

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Johns Creek, Georgia, USA

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Reviewed: Dec. 7, 2004

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!

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nonanorris

Home Town: Kingsville, Texas, USA

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Reviewed: Nov. 30, 2004

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 nice texture.

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BLUESYLVIE

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Reviewed: Nov. 26, 2004

We really liked this recipe. We had never made gravy with eggs before, but we all liked it.

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DUSKYROSES

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Reviewed: Oct. 26, 2004

This was great, the only thing I did different was added 2 buillion chicken cubes to richen the flavor, and added chicken livers for the stock. My husband absolutely dispises the giblets so I strained it out for him. He loved the flavor of the gravy though.

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JAGAR

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Reviewed: Jan. 17, 2004

good but for some reason it is hard for me to make and have it come out right everytime

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VOLS35

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Reviewed: Dec. 24, 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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Thatguycancook

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Reviewed: Nov. 29, 2003

This was pretty good. I only used the liver and one egg. I was pretty sad when I first got finished with it because it was so thin (this was my first thanksgiving and I wanted it to be perfect!) but fortunately the turkey took longer than planned so the gravy cooked for longer than planned as well, and it turned out for the best! I like tons of flavor in my gravy though, and this was a bit lacking. It was good for my first try, but next time I'll try adding a bit more depth to it with seasonings and what not.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Nov. 29, 2003

i made this for thanksgiving ...it did not go over too well with my guests...i liked it..but i do think if anyone attempt to make this recipe...add cornstarch...and only use 2 1/2 eggs or less......but the taste was alright otherwise

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CHARISA25

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Reviewed: Feb. 4, 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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MOJO1

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2002

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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SAVANNAH2

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2002

very tasty and easy to make. It will be my "every year" gravy recipe.

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VOSSNER

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Reviewed: Nov. 29, 2002

The taste of this recipe was great and reminded me a lot of my grandmother's. I did have to add more cornstarch than the recipe called for (4 tablespoons) and still it was a tad thinner than I am used to

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ZBALES

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2002

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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JMM529

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Reviewed: Nov. 23, 2001

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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KJEFFERIES

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Reviewed: Dec. 30, 2000

First time I had to make giblet gravy. I had to add more corn starch than the recipe called for since my family is used to thicker gravy. And the chopped egg whites weirded out some of my family so I think I'll just use the yolks next time. Came out really flavorful though, and will use it again.

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TINY POEM

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Reviewed: Dec. 26, 2000

I fixed this recipe on Thanksgiving and my father loved it! I didn't fix a turkey so I purchased a package of chicken gizzards and used those. My other guests said that it doesn't look like gravy they are use to but they equally enjoyed it. Next time, though, I will probably use a little more water and water it down like real gravy.

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ELEUBANK

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Reviewed: Nov. 25, 2000

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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MISTYLIN

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