Giblet Gravy

Recipe Ingredients

		Giblets from turkey - cooked
		= (liver, heart, gizzard, and neck)
4 cups	948ml	Turkey stock or broth
		= (or chicken broth or stock)
2		Chicken bouillon cubes
2 teaspoons	10ml	Poultry seasoning
2 tablespoons	30ml	Reserved uncooked Cornbread Stuffing Mix - - (heaping)
3 tablespoons	45ml	Cornstarch
1/3 cup	78ml	Cold water
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Hard-boiled egg - sliced
		Cornbread Stuffing - (see recipe)

Recipe Instructions

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

This recipe yields 6 to 8 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A01) - from the TV FOOD NETWORK

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