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    Giblet Gravy

    Source of Recipe

    Angela Lowry

    Recipe Introduction

    This traditional favourite is thickened with corn starch or arrowroot. Serve with cornbread.

    List of Ingredients

    Giblets from the turkey (liver, heart, gizzard, neck)
    3 cups clear chicken broth
    2 hard boiled eggs
    rubbed sage (optional)
    arrowroot or corn starch to thicken the gravy


    Remove the giblets from the turkey, and boil in water, until
    done. (30 minutes) Cool giblets, and cut into small pieces. Chop the hard cooked eggs.

    Bring the chicken broth to a boil and add giblets, eggs, salt to taste, and 1/2 teaspoon sage.

    Mix 2 tablespoons arrowroot or cornstarch with 2/3 cup cold water. While gravy is boiling, gradually add cornstarch mixture, and stir. Thicken to desired consistency.

    Serve with cornbread dressing.

    NOTE: The juice from the cooked turkey may be substituted for the chicken broth. Or use a combination of both. Reduce salt according to the saltiness of the juice.




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