Submitted by Kat Kinsman
Chop the giblets and the neck meat. Using a sauce pot, bring the stock to a boil. Add the giblets, bouillon cubes and poultry seasoning to the mixture.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce heat and continue to cook for 2-3 minutes. Add salt and pepper, to taste, and add the sliced boiled egg.
This recipe has been added to the following public cookbooks:
liz,
Clarke Family Chowbook,
victoria's favorite recipes,
Ron's LO-NO Sodium Recipes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | PVANK1
11/23/08 06:36 PM | EEK EGGS!this is an abomination! |
| ★ ★ ☆ ☆ ☆ | JFTortorella
12/09/07 01:49 AM | Fair at bestThe liver should never be included because it is bitter; it should be discarded. This is a very short-cutted gravy, not showing how to make the turkey stock needed for good gravy. I'd recommend the gravy recipes in cooksillustraded.com, cookscountry.com, or finecooking.com -- all are much better than this. This is just my rating and opinion on the recipe, so no hate mail please! |
| ★ ★ ★ ★ ★ | FinnishCandles
12/09/07 12:27 AM | Boiled eggs are what gives DEPTH of flavor!You're absolutely RIGHT about the boiled egg in the gravy. I learned that trick over 10 years ago and it brings a huge depth of flavor that cannot be made any other way.
When I'm at friends or relatives homes for the Holidays I always show them how to make the gravy. They are all SHOCKED by the boiled egg but they give me the benefit of the doubt because I am a great cook.
They all LOVE the gravy and now make it with boiled eggs each and every time. They have all said it is the BEST gravy ever.
You can't get that depth of flavor from any jar or any dry 'gravy' mix, it can only be achieved with the boiled egg. |
| ★ ★ ★ ★ ★ | Purinkittikat
11/20/07 10:54 PM | This Gravy...is great, my sister-in-law made it like this !! We are in Georgia, so the egg must be a Southern thing. This gravy on top of Dressing topped off by cranberry sauce.. YUMMY!!!! |
| ★ ★ ☆ ☆ ☆ | Casey0272
11/20/07 04:21 PM | GOOD GRIEF...MEMORE...TAKE A MIDOL. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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