Giblet Gravy I Recipe Reviews - Allrecipes.com (Pg. 6)
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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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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Cooking Level: Expert

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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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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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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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