Giblet Gravy (Thanksgiving)


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)
  • 1-2 cups water
  • dash salt

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

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