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My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.
- Preparing Time: -
- Total Time: -
- Served Person: 12
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 giblets from a turkey
- 1 cube chicken bouillon
- 1/4 yellow onion
- 1 quart water
- 2 (14.5 ounce) cans chicken broth
- 4 hard-cooked eggs
- 1 stalk celery, halved
- Carbohydrate 3.1
- Cholesterol 130
- Fat 3
- Protein 6.8
- Sodium 531
- Calories 69 calories;
In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth). Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
