Giblet Gravy

Giblets, neck bone, heart & liver
4 cups cold water
2 hard boiled eggs finely chopped
Fat (butter or margarine or oil)
Flour
Salt & pepper

Cook giblets, neck bone, gizzard, liver and heart in water till done. Chop up gizzard,
heart and take meat from neck bone .
To make gravy: for each 2 cups gravy use 3 tablespoon fat, 3 tablespoons flour and
2 cups liquid ( juice from turkey or broth).
Measure fat into skillet add flour and stir till brown. Add liquid and stir until blended.
Add chopped gizzard, and heart and some meat from neck. Add two finely chopped eggs
and cook till desired thickness.
Giblet Gravy
2 tbs turkey drippings
2 tbs flour
1 cup broth reserved boiling giblets
1 cup milk
Salt & pepper
Giblets minced
1 hard cooked egg, minced
Stir flour into drippings and cook until smooth. Stir in broth, while gravy is simmering add milk.
Season to taste, stir in giblets and egg, cook until thickened.

Giblet Gravy

Turkey gizzard, heart, liver and neck bone
4 cops water
Salt & pepper
1/4 cup oil
1/4 cup flour
2 chopped hard boiled eggs

In water boil meats until tender and chop meat and pull some off the neck bone. In saucepan add oil when hot,
and add flour, blend and let brown. From cooked meat, make sure you have 2 cups broth ( if not add enough
water or juice from turkey to make 2 cups). Add the 2 cups to saucepan and season with salt and pepper, add meat and
add eggs. Cook until desired thickness.