Giblet Gravy

This traditional gravy is the reason the good Lord gave us gravy boats. You will use your gravy boat at least once a year at Thanksgiving.

Giblet bag and turkey neck from Roasted Turkey recipe (page 107)

2 cups chicken broth (canned or homemade)

1 cups water, divided

¼ cup chopped onion

¼ cup chopped celery

½ teaspoon salt, plus additional if needed

¼ teaspoon black pepper, plus additional if needed

1 ½ tablespoons all-purpose flour

2 large hard-boiled eggs, chopped

Place the gizzard, liver, and turkey neck in a medium saucepan. Add the chicken broth and 1 cup of the water. Bring to a boil over high heat and then reduce the heat to low and simmer for 1 hour. Add the onion, celery, salt, and pepper, and continue to simmer for 45 minutes.

Remove from the heat and strain the liquid into a bowl, reserving the gizzard and liver. Pour the remaining liquid back into the saucepan, about 2 to 2 ½ cups. Chop the gizzard and liver and add to the broth. Dissolve the flour in the remaining cup water. Add to the broth and bring to a boil, boiling for 2 to 3 minutes. Add the hard-boiled eggs. Taste for seasoning, adding more salt and pepper if needed.

Makes 3 cups.