Giblet Gravy

Ingredients

• Turkey or chicken giblets (neck, liver, gizzard and heart)
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 1 quart water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 stick butter
• 1/4 cup flour
• 2 hard cooked eggs

Directions

Place the giblets, onion, celery, water, salt and pepper in a small saucepan and bring to the boil. Reduce the heat to low and cook until tender, about one to two hours. Strain and reserved the broth. Remove the meat from the neck and chop the liver, gizzard and heart. Set aside. Discard other solids.

In a heavy saucepan or skillet, melt the butter over medium heat; add the flour, stirring constantly until brown. Whisk in the broth from the giblets and cook, stirring until thickened. Add the chopped meat, giblets and eggs. Adjust seasoning to taste.

Note: In addition to the broth, you may add any “defatted” pan drippings from the turkey roaster. Be sure they are skimmed of all fat or you will end up with greasy gravy.

Source: The Clarion-Ledger – Jackson, Ms