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)
  • 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.

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