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Prep Time: 5 Minutes Cook Time: 111 Minutes |
Ready In: 116 Minutes Servings: 4 |
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Ingredients:
giblets and neck reserved from turkey |
4 cups water |
1 small onion, chopped |
1 celery rib, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons cornstarch |
1/4 cup water |
1 hard-cooked large egg, chopped |
salt and pepper to taste |
Directions:
1. Combine giblets, neck, and water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour or until giblets are tender. Strain, reserving broth. Discard turkey neck. Coarsely chop giblets; set aside.
2. Skim and discard fat from reserved pan drippings of roasted turkey. Add reserved broth (at least 2 1/2 cups) to pan drippings; stir until browned bits are loosened from bottom of roasting pan.
3. Transfer broth and drippings to a saucepan, if desired, or continue cooking in roasting pan over 2 burners on the stove. Stir in chopped giblets. Add onion and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
4. Combine cornstarch and 1/4 cup water, stirring well; gradually stir into gravy. Bring to a boil; boil 1 minute or until thickened. Stir in egg. Add salt and pepper to taste. Serve hot.
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