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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Guys, this gravy is supposed to be thin, almost even nearly clear...this is classic giblet...