Giblet Gravy is used over pan dressing – we make them in patties in Georgia.  You adjust the liquids depending on thickness and richness (stock/water)

• 1 Boiled Egg
• 2-4 cups turkey stock *
• 3 Tablespoons flour plain or self rising does not matter (more if you want thicker)
• Giblets chopped up (liver, gizzard, neck meat)
• 1-2 cups water as needed
• dash salt
• Optional ingredients include 1/2 cup of any or all of the following- 1/2 cup chopped onions, diced carrots, or English peas.

* you can substitute turkey or chicken soup and/or chicken stock from the store.

In a 2 qt pot bring liquids to a boil, stir in ingredients in order (mix flour with some of liquid prior to adding). Reduce to warm until ready to serve.