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Giblet Gravy Recipe

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This recipe for Giblet Gravy, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grace Holland

Category:
Category:

Ingredients:  
Ingredients:  
gizzard
heart
liver
neck
water
flour
large spoonful of raw dressing
salt and pepper
4 boiled eggs
poultry seasoning

Directions:
Directions:
Cook gizzard, liver and neck of turkey in 2-3 quarts of water until well done. Dice giblets and clean meat from neck, return to broth. Mix 1/2 cup flour with water in shaker - add to broth, stirring constantly to prevent lumping. If this does not thicken enough, keep adding flour, 2 to 3 tbsp at a time, until thick enough. Season with large spoonful of raw dressing (before thickening is added). Add salt and pepper to taste, approximately 4 boiled eggs, sliced, and a little poultry seasoning, if desired.

Personal Notes:
Personal Notes:
Mother's was the best gravy, too.

 

 

 

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