Open can. Plop contents on serving dish. Serve.
Posted on 11/20/2018 1:53:41 PM PST by Red Badger
Ingredients:
1 pkg giblets from your turkey 1 tub pkg chicken livers 1/2 lb chicken gizzards 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cubes chicken bouillon 2-3 stalks celery minced 1 medium yellow onion minced
1 quart water 2 (14.5 ounce) cans chicken broth 6 hard-cooked eggs 2 tablespoons cornstarch 1/2 cup milk __________________________________________________________________
Directions:
In a 2 quart or larger pot, simmer the giblets, livers, and gizzards, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes. If you have a pressure cooker it's half that time.
Drain liquid, and reserve in pot. Put onions and celery back into pot, simmer while doing the rest.
Chop turkey and chicken livers, mince turkey and chicken gizzards and strip and chop neck neck meat and return to pot.
Add chicken broth to your reserved liquid or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts: Who cares!!!!!! It's THANKSGIVING!!!!..........
I make it every Thanksgiving! It great poured over stuffing and turkey! Even all by itself!................
make it every Thanksgiving! It great poured over stuffing and turkey! Even all by itself!................
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What about the smashed potaters. You do pour giblet gravy over the smashed potaters too, right?
Sounds delicious. What’s time are you serving? I’ll be there!
Worth repeating, stealing and tagging
You left out the beer and whiskey.
I pour this over EVERYTHING!
Even the cranberry sauce!.......................
That’s during the Cowboys game!................
Mmmmmmm mmmmmmm mmmmmm. Thanks, Red Badger.
You da Man!
>>That’s during the Cowboys game!<<
COPIOUS amounts.
A little in the gravy couldn’t hurt.
How to I order? There’s no “add to cart” button.
In a sauce pan, add
1 pkg, cranberries
1 cup Orange Juice
¾ cup sugar
Bring to boil, reduce heat and simmer for 45 mins, stirring frequently. Remove from heat, add 2 Tbl. GrandMariner.
Chill 4 hours. Yummy
I’m a-goin’ huntin’ for the annual Thanksgiving Recipe Thread. Haven’t seen it yet this year.
Hard boiled eggs? Interesting! Never heard of that. How small do you chop them? Will have to try this.
Sounds great. The hard-cooked eggs is an unusual add-on. What’s the purpose of the eggs, do you know?
My aunts always added them so I do too. They make it taste more creamy!...............
Who knew there was a recipe with measurements?
I use a standard egg slicer, slice them one direction, then hold the slices together and put them back in cross-ways and re-slice, so it’s about an 1/8 inch pieces I guess...........
Open can. Plop contents on serving dish. Serve.
Thanks for sharing this recipe. I boil and then chop up the giblets for the stuffing, use the boiling water for the liquid.
Brown 1 lb of Sage sausage, break apart clumps. Without draining, add (at least) 2 small onions, chopped, and 4 ribs of celery sliced to similar consistency. Do not drain off the sausage grease; it will moisten and flavor the stuffing.
(I do that part ahead of time.)
Boil the giblets in enough water to cover, 30 minutes or longer, chop very finely.
Use dried out “dressing bread” from the grocery bakery (bigger pieces and more variety, less seasoning than the prepared stuffing mixes). It is probably most of a loaf of bread, could make your own.
Mix together with enough of the boiling water (can add chicken broth if needed), to desired consistency.
We like “medium” on the scale of very dry to very moist dressing/stuffing.
YUM
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