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Giblet Gravy

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 3 tablespoons cornstarch
  • 2 heaping tablespoons uncooked and reserved from stuffing cornbread stuffing mix
  • 2 chicken bouillon cubes
  • chopped turkey giblets
  • 4 cups or broth or chicken stock or broth fresh turkey stock
  • 1/3 cup cold water
  • 1 hard boiled sliced egg
  • 2 teaspoons poultry seasoning
  • to taste salt and freshly ground black pepper


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.

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