How to Make Rich Mouth Watering Giblet Gravy

Thanksgiving is just around the corner. Time to dust off the old cookbook and start planning your Thanksgiving feast. For me, Thanksgiving just isn't Thanksgiving without turkey and cornmeal dressing and of course giblet gravy smothering it all! My mouth is watering just thinking about it! My Husband says that my recipe for this rich and flavorful accompaniment is so good he can eat it like candy. Well, I am going to share this recipe with you all today. Keep in mind this is loaded in calories, cholesterol and fat so don't blame me if you put on a few pounds! Just enjoy and worry about the weight next year!!

Ingredients:

Giblets from one turkey
(neck, tail, heart, liver, gizzard and any fat that you trim from the turkey before baking)

1 onion, coarsely chopped

2 stalks of celery, coarsely chopped

1 small bell pepper, coarsely chopped

3 hard boiled eggs, quartered and cut into pieces

1 tbs. corn starch

1/2 cup drippings from roasting turkey

salt and pepper to taste

Boil giblets in large stew pot containing 4 cups of water, for about 1 hour or until tender. Remove the giblets from liquid, place in bowl of water to cool down. Reserve 3 cups of the broth, as this will be the base for your gravy.

Once giblets are cool remove meat from the neck and tail, discard bones. Chop heart, liver and gizzard into small pieces, put giblet pieces aside.

Return the stew pot containing the broth to the stove and add chopped onion, celery and bell pepper. Boil just long enough for the vegetables to become tender, usually 10 minutes or so. Add the giblet pieces to the broth and vegetable mixture. Add the 1/2 cup of turkey drippings.

In a small bowl or cup mix the cornstarch with just enough water to dissolve the cornstarch. Add this mixture to the stew pot and bring to a boil over low heat, stirring constantly. Once desired consistency is reached, remove from heat and add salt and pepper to taste.

The last step is to fold in the eggs. Stirring the gravy gently so as not to dissolve the yellow egg yolk. Pour into gravy a gravy boat.

Pour this gravy generously over your turkey, dressing and mashed potatoes and if any is left, just sop it up with your yeast roll. One thing I will promise is, there won't be any left on anyone's plate nor in the gravy boat by the time the meal is over.