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Gravy, Mushroom Giblet Recipe

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This recipe for Gravy, Mushroom Giblet, by , is from The Marley Family Cookbook #2, 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!

Pierre LaMontagne


4 cups stock (turkey or chicken)
giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and ground black pepper to taste

Bring the stock and giblets to a boil.
Add the bouillon and raw stuffing mixture.
Make a slurry by whisking together the cornstarch and cold water; add it to the boiling stock; cook 2 to 3 minutes.
Meanwhile, saute the mushrooms in the butter until browned.
Add the mushrooms, egg and salt & pepper to the gravy.

Personal Notes:
Personal Notes:
The reserved stuffing referred to in this recipe is from another recipe in this book called "Country Stuffing".
Both of these recipes are from FoodTV Chef Paula Deen.




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