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GIBLET GRAVY Recipe

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This recipe for GIBLET GRAVY is from The Douthitt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
GIBLETS from TURKEY (cooked
(Liver, Heart, Gizzard & Neck)
4 c TURKEY STOCK or BROTH or CHICKEN BROTH
2 CHICKEN BOUILLON CUBES
2 tsp POULTRY SEASONING
2 T CORNBREAD DRESSING (Heaping, Uncooked)
3 T CORNSTARCH
1/3 c COLD WATER
SALT & PEPPER
1 EGG (Hard Boiled, Sliced)
Directions:
Directions:
Chop the Giblets & the Meat that has been removed from the neck.
Using a Sauce Pot bring the Stock to a boil.
Add the Giblets, Bouillon Cubes, Poultry Seasoning & Raw Stuffing to the mixture.
Combine Cornstarch & Water in a separate Bowl.
Add Boiling Stock & Stir constantly.
Reduce Heat and Cook 2-3 min longer adding the Salt & Pepper to taste and the sliced Boiled egg

 

 

 

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