Hey friends! Usually, when I share a recipe with you I have photos to go along with it but when I received an email from a nice man named John earlier this week asking if I had a recipe for old fashioned Giblet gravy, the kind with boiled eggs chopped up in it, I realized I hadn’t shared my Mama’s recipe and I wanted to make sure and get this out to you in plenty of time should anyone else need it. I emailed it to John, too, of course!
Now, Mama Reed used the actual giblets from the turkey in this and you certainly can as well. Since they are cooked with the turkey, you can simply chop them up and and add them into the gravy when you add the eggs. Mama and I leave them out and keep it a little more on the simple side. We also find this makes the gravy much more palatable to younger tastebuds :).
We love this poured over a recipe of Grandmama’s Crock Pot Cornbread dressing!
- 2 cups broth (from turkey or chicken broth)
- 1 boiled egg, diced
- ½ cup shredded turkey
- 2 tablespoons all purpose Flour
- ½ cup warm water
- Bring broth to simmer over medium high heat.
- Stir in turkey and egg and reduce temperature to low.
- In a small cup, mix water and flour well with a fork until there are no lumps.
- Stir into simmering broth and cook over low heat until thickened, about 2-3 minutes.
Yum 
Yum Yum!!! That is how I make it. I can’t wait for Thanksgiving. Thanks for sharing such good recipes.
Well, I guess all the “stuff” in the gravy would hide the fact that my gravy had lumps! I have never had gravy with anything in it but, well, um, gravy! Never actually knew it existed. Always an education around here (in the wild west).
Hi, thank you for sharing. My Mama went to her grave with her recipe. Going off my memory…..I think I remember her using cornstarch to thicken. Is that right? I remember seeing pieces of grizzards. But it was so good on her dressing!!!
I love your recipes and you are an awesome person.
Thank you
Thank you so much for the gravy recipe . My mother never wrote her recipe down , and I couldn’t remember all of it. My big children will be so happy to have Grandma Nalley’s gravy again
You are so welcome Elaine, I hope y’all have a Happy and Blessed Thanksgiving!
Eggs in gravy? I will definitely have to try this.
Let me know how you like it Pat!!
Christy, I am curious if you know the origin of the addition of a hard-boiled egg to gravy. I am a mid-western girl from Missouri and that is something I am not familiar with. We certainly like gravy in these parts, white, brown, sausage, hamburger, chicken, turkey, you name it we like it! 🙂 But nothing with eggs in it 🙂
BTW I am particularly fond of your recipe for gravy made with bacon grease. A true delight over biscuits!
My husband always said he hated Giblet gravy until he had my Texas Momma’s! The secret to adding the giblets is to chop them up real fine and always leave out the liver! Oh how I miss this recipe! My MIL uses a packet mix, ugh! Thanks so much for posting this Miss Christy!