Ingredients:
- 4
cup
turkey stock or broth or chicken broth or stock
-
Giblets from turkey (liver, gizzard, and neck) chopped
- 2
chicken bouillon cubes
- 2
heaping tablespoons reserved uncooked corn bread stuffing mix
- 3
tablespoon
cornstarch
- 1/3
cup
cold water
- 1
hard boiled egg, sliced
-
salt and freshly ground pepper
- 2
teaspoon
poultry seasoning
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Directions:
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Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.
Yield: 6 to 8 servings
Preparation time: 45 minutes
Cooking time: 30 minutes
Ease of preparation: easy
Recipe courtesy Paula Deen
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