"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Giblet Gravy Recipe

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This recipe for Giblet Gravy, by , is from The Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Verla Broom Carpenter

Category:
Category:

Ingredients:  
Ingredients:  
chicken liver
turkey liver
gizzards
chicken hearts
turkey heart
turkey neck
1 small can evaporated milk
4 boiled eggs, chopped
flour
3 Tablespoons butter
salt to taste
pepper to taste

Directions:
Directions:
Boil livers in a separate pot. Boil gizzards, neck and hearts until tender. Chop all giblets. Put 5-6 cups chicken/turkey broth in a pot DO NOT USE LIVER BROTH Bring broth to a boil, reduce heat. Combine flour and milk in a bowl like you are making a white sauce. Stir combination into broth. Stir constantly until the all is mixed well. Add giblets, salt, pepper and butter. Simmer stirring often until it's nearly done. Add eggs. You man not need a whole can of evaporated milk but use at least of the can for flavor. Leave the gravy in the warm pan until the meal is ready. Gravy should be made toward the last of the meal preparation. Stir it every once in a while to keep a skin from forming on the top.

Personal Notes:
Personal Notes:
Chop giblets into small pieces before making the gravy. Some in the family are not fond of liver. You may use less liver and more of the other giblets if wanted. We have found that making a puree of the liver by smashing it with a fork prevents anyone from biting into a piece of liver. This method works well for most and preserves the original giblet gravy flavor.

 

 

 

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