Reviewed: Jan. 20, 2013

This gravy is FANTASTIC! I have made it the last two years for Thanksgiving, as well as Christmas dinner this past year. It has a wonderful flavor. Take it off the heat a little before it reaches the consistency you prefer. The gravy will thicken as it cools.

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Reviewer:

AllyKatSmith

Reviewed: Jan. 20, 2013

Our son has me make this every year for him tom take to his work on thanksgiving

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Reviewer:

windy

Cooking Level: Expert

Home Town: Slapout, Alabama, USA

Living In: Holtville, Alabama, USA

Reviewed: Nov. 17, 2012

Guys, this gravy is supposed to be thin, almost even nearly clear...this is classic giblet gravy not a roux gravy and it is usually for pouring over the turkey if it needs moisture and over good old fashioned cornbread stuffing. If you thicken it, that's to your liking but it changes the original recipe. Maybe it's an aquired taste but it is definitely supposed to be thin and chock full of chopped eggs. I grew up on this recipe and have loved being able to find it again since most gravies are thicker and start with a roux...thanks so much for helping!

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Reviewer:

kymbrown1

Cooking Level: Intermediate

Living In: Lawrenceburg, Tennessee, USA

Reviewed: Dec. 26, 2011

I made as stated using less chicken broth and more of the turkey drippings, nice flavor, I ended up using 3 times as much cornstarch to get it to thicken properly. The only change I would make in the future is to use less chicken broth and more turkey drippings since it seemed to have more of a chicken flavor to it.

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Reviewer:

Heather

Reviewed: Nov. 23, 2011

Excellent recipe, best I have found. I added alittle more corn starch, I like it just abit thicker.

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Reviewer:

bdav

Reviewed: Nov. 13, 2011

I've made this every year since 2003 and it's just like my mom always made. This year I just noticed the reviews and will try making the roux with just a 1/4 cup butter + 1/4 cup flour until browned, then stir in the broth so the thickness can increase- it is usually a bit thin but noone mentions it. Love, love this!

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Reviewer:

camsmom11

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Nov. 25, 2010

My first attempt, I really liked it.

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Reviewer:

crazytexan

Reviewed: Nov. 24, 2010

DELICIOUS!!! I thought my family had the best recipe and out of curiosity I gave this one a try. I'm so glad I did. This is my "new favorite" giblet gravy recipe :)

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Reviewer:

PenPen

Reviewed: Nov. 23, 2010

This recipe is delicious, thanks for posting it Mary48! If you can't get your gravy to thicken with the amount of cornstarch in the recipe, it's likely because you're not doing it right. :^) I always use cornstarch to thicken (I have a gluten intolerant child, but even before then I used it) because it doesn't lump nearly like flour tends to. The gravy needs to be just boiling, the cornstarch needs to be dissolved in a little water or milk and stirred into the boiling gravy. If you're used to thickening by starting with a roux it may take a couple tries to learn the technique, but it's actually much easier IMO.

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