Giblet Gravy

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Giblet Gravy Giblet Gravy

54321 Based on 12 Reviews

Prep Time: 45 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

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

Show: Paula's Home Cooking/Nov/Dec 2006 issue
          Watch Paula on Food Network

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Reader Comments:

54321

Do you have a recipe for mustard greens? My family doesn't like turnip greens, just the turnips.

By denise on November 20, 2012

54321

Love You Paula!!!! Thanks For Sharing Aunt Peggy Recipes Too!!!

By monique hunter on November 16, 2012

54321

i love watching your show and learning how to cook your.kathy brumbalow

By kathy d brumbalow on November 09, 2012

54321

i have a theory as to why boiled eggs are chopped up into the giblet gravy. i may be wrong and am doing research as to why. my theory is that at one time the gravy broke and made lumps so they thru in some chopped boiled eggs to hide the lumps smile

By debbie on November 27, 2011

54321

I made he giblet gravy for Thanksgiving. Easy to make and great taste. I will be making it again-probably Christmas. Thanks, Judy

By Judy Allison on November 25, 2011

54321

IT is very good. We ate it all.

By Jeff Marks on November 24, 2011

54321

Paula I come from a long line of good ole southern cooks and our family recipes are strikingly simular. Grandmama & Mama taught me well but I do have to admit that when I do get stuck on anything you are my turn to girl! You simply never let me down & I don't do a trial run of your recipes anymore. I cook um up & serve um up with confidence! Thanks you so much!

By Terry on November 09, 2011

54321

To Renee...I think eggs just make it taste good and the yolk gives the gravy a richer consistancy.

By Scottie on January 02, 2011

54321

I am a southern girl...from the great state of Texas. And I have been cooking most of my 46 years on this earth. I have never put a sliced boiled egg in my gravy. Why is that done? What purpose does it serve? I have also come across a friends mothers dressing that had boiled eggs in it. Please help me and my 73 year old mother to understand this practice. Thank you. Love you and your cook books, Renee

By renee flores on December 22, 2010

54321

I started using this recipe last Thanksgiving and boy it was a hit! It is similar to my recipe but I didn't put the uncooked stuffing in my original recipe. It just makes the dish rich and delicious. I also added strained turkey pan drippings.Thanks Paula! You did it again. Another favorite Paula Deen recipe.

By Anonymous on November 08, 2010

54321

Excellent. I also added strained turkey pan drippings at the end. Really tasted like an old time gravy.

By Anonymous on November 26, 2009

54321

THIS WAS THE FIRST TIME I HAVE MADE GIBLET GRAVY IT WAS THE BEST. WILL MAKE THIS AGAIN. THANK YOU MS.PAULA

By Anonymous on November 18, 2009

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