Prep 20 mins
Cook 1 hr
This is a very normal giblet gravy but has one added ingredient that makes it quite unusual (and good) compared to anything I've ever tasted elsewhere
- turkey giblets, including liver, gizzard, heart, neck
- 1⁄2 cup all-purpose flour
- 1⁄2 cup butter or 1⁄2 cup shortening
- 4 hard-boiled eggs
- 3 -4 cups chicken broth
- 1 teaspoon Kitchen Bouquet
- salt and pepper
- Boil the giblets until tender. Strip meat from neck and finely chop giblets in food processor or blender.
- Melt butter or shortening in sauce pan and add flour. Brown it to a light to medium brown then add broth and wisk to desired consistency.
- Add chopped eggs, giblets, salt and pepper and finally; add the Kitchen Bouquet seasoning sauce, which is the key to making my "Dad's" gravy.
Howdy neighbor! Your Daddy's gravy is excellent! Perfect consistency, the giblets and egg ratio is spot on for the amount of gravy, and the Kitchen Bouquet gave it the right color. I don't boil my giblets I dice them up and fry them well in a little oil. The tasty blackened bits add a lot of flavor. I have my turkey carcass simmering making a rich stock which I will freeze and use at Christmas when I make this again instead of using purchased chicken stock. I bet you a dollar that is going to be some kick butt gravy. I can't find any fault what-so-ever with this recipe. Good stuff.