Giblet Gravy

It is a must to discard the liver, period. And eggs, ugh! Last Thanksgiving I had dinner with folks from our homeowern's association in FL. When I got to the table, I saw this white shiny think looking at me from the turkey gravy on my mashed potatoes. Low and behold, I discovered that it was the white end piece of a boiled egg. I almost lost it right there. I inquired as to why anyone in their right mind would put boiled eggs in gravy, and was told it was a Southern thing, and that a woman from Tenn. had made the gravy. That will be the last dinner I attend there.

this is an abomination!

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!!!!