Giblet Gravy, true southern tradition
Hopefully, you remembered to remove the package of giblets from the turkey before roasting it. Believe me, this is a true southern tradition and you won’t believe the flavor you’ll get from your gravy.
With that said, in a large pan, add the following:
3 tablespoons of butter
3 tablespoons of all purpose flour, sprinkled in while stirring.
1 cup drippings from the turkey pan (fat skimmed off)
1 cup chicken broth
2 eggs, boiled and sliced.
Slowly stir the mixture until your gravy is the right consistency. Add cooked giblets. (I boil mine for about 30 minutes before adding them to the gravy mixture.)
The giblets I cut up are the liver, the neck, and the gizzard.
After the gravy starts to bubble, reduce the heat to low, add salt and pepper to taste, add the sliced boiled eggs and simmer. Stir, stir and stir again.
Never tried the gravy with egg in it
My mother (a true Texan) makes her gravy like this only she adds milk to it too.