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)
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.)
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!