By Paula DeenJUMP TO RECIPE
- 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.