Southern Giblet Gravy

 Southern giblet gravy

½ pound turkey or chicken giblets

3 cups water

1 small onion, sliced

Few celery leaves

½ cup flour

Dash pepper

2 hard cooked eggs

Remover liver from giblets and set aside. In a saucepan combine neck and remaining giblets, water onion salt, and celery leaves. Cover and simmer for 20 to 30 minutes more. Cool giblets and neck in broth; remove from broth and chop meat. Add enough broth to turkey roasting drippings to make 3 cups. (if making gravy when not roasting a turkey, use 3 cups giblet broth).

In a screw-top jar combine 1 cup of the cooled broth mixture, the flour, and pepper; shake well. In a saucepan combine the flour mixture and remaining 2 cups broth. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stir in chopped meat and eggs, heat through. Makes 4 cups