This recipe for Giblet Gravy, by Stacy Howell, is from It's not all about the food,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Neck and gizzards from turkey 1 stick of butter 2 boiled eggs chopped chicken or turkey broth as needed
Trim fat from neck and gizzards and add water and cook for several hours. Add more water if needed. In pan, mix a stick of butter and pour juices from tukey into pan add boiled eggs and chopped liver and gizzards.
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