Giblet Gravy

The 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!

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.

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!!!!

MEMORE...TAKE A MIDOL.

ummm, I don't think they FREAKED OUT over the egg, calm down. They just wanted to know 'why'. If you've grown up without that, what's the big deal about asking? I've had it both ways and love it both ways, personally. My mother never did that and she's from the North, my MIL ALWAYS does that and she's from the south, that may be why. Not sure.