Ingredients

3 tablespoons cornstarch
2   heaping tablespoons reserved uncooked corn bread stuffing mix
2   chicken bouillon cubes
Giblets from turkey (liver, gizzard, and neck) chopped
4 cups turkey stock or broth or chicken broth or stock
1/3 cup cold water
1   hard boiled egg, sliced
salt and freshly ground pepper
2 teaspoons poultry seasoning

Directions

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