I have literally never made this. True story. Call me spoiled rotten, but my Mimi does this every year, so no one else even thinks about making it. Partially because she’s amazing at it. And partially because the thought of chopping neck and liver doesn’t particularly put me in the holiday spirit.
But this year, I don’t have a choice. I’m in Tennessee and she’s in Texas, so if I want giblet gravy, I’m going to have to learn to make it! These are her step by step directions. I don’t ever, ever post a recipe without lots of trying first, but I’m making an exception with this for Thanksgiving. We can be Guinea pigs together!
So here’s my Mimi’s top secret Giblet Gravy!
Ingredients:
- Giblets from the turkey
- 1 qt chicken broth
- Salt and pepper
- 2 eggs
- 1/3 c water
- 2 Tbs cornstarch
- 6 green onions*
- 1 stalk celery*
*If you made The Sister’s Dressing, you should have these already sautéed and set aside for gravy.
1. In a medium pot, pour enough water to cover your giblets and eggs. Simmer until giblets are cooked thoroughly and eggs are hard. (About 40 minutes). If you did not reserve sautéed veggies from The Sister’s Dressing, toss them in the water to boil, too.
2. Once the giblets are cooked and eggs are hard, remove them from the water. Peel the eggs and chop the giblets and the eggs into small pieces.
3. Return to the water. Depending on the amount of gravy you want, add chicken broth. Mimi typically adds a cup or two.
4. In a small cup, mix 2 Tbs of cornstarch into 1/3 cup of cold water. Once a smooth, semi-thick paste is made, add slowly into the broth.
5. Continue to cook over low, whisking constantly until the desired consistency is reached.
Pour over your dressing or your turkey. Or use your bread to sop up the leftovers. It’s that good!
