Author Notes: I make this twice a year -- Thanksgiving and Christmas. It's the way I learned to make Thanksgiving gravy from my Mama, and I've never seen much point in attempting to change it. Sloshed over the cornbread dressing and the sliced turkey...well. It's home, and holidays, and family, all rolled up into one. (It's fine on a yeast roll, too!) I'm not sure if "giblets" is a purely Southern term or if it's commonly used elsewhere, but I rarely hear of giblet gravy except down here. —Kayb
Innards (heart, liver, neck, and whatever else is packaged inside the cavity of your bird) from one turkey (these are the giblets)
drippings from turkey roasting pan
medium onion, diced fine
salt and pepper to taste
- Boil the turkey neck, heart, liver and so on, along with the chopped onion in about 2 cups of water with a dash of salt and pepper until they're done. Remove giblets, and reserve broth.
- Give the neck to your dog, who will love you forever for it. Chop the remaining giblets into about 1/4 inch dice, and return to saucepan with broth.
- Peel and chop hardboiled eggs, crumble yolk, and add to broth.
- To about 1/4 cup chicken broth, add the 2 tablespoons of cornstarch and stir until smooth.
- Pour drippings from turkey roasting pan into saucepan. Bring the whole thng to a boil, and lowr heat to medium. Stir in cornstarch slurry.
- Add enough more chicken broth to make about however much gravy you think you'll want. (If you're going up higher than 12, you needed another turkey anyway, and therefore will have more giblets. Use them, add an egg, and add another tablespoon of cornstarch.)
- Simmer until thick, and serve.
- This recipe was entered in the contest for Your Best Gravy