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.