It just wouldn’t be Thanksgiving without Mama’s Giblet Gravy!
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
- 1/2 cup shredded turkey
- 2 tablespoons all purpose Flour
- 1/2 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.