Debbies Southern Giblet Gravy Food

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DEBBIES SOUTHERN GIBLET GRAVY



Debbies Southern Giblet Gravy image

Make and share this Debbies Southern Giblet Gravy recipe from Food.com.

Provided by debbies dishes

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 turkey giblets, removed from turkey
2 cups chicken broth
2 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
2 eggs, hard boiled, sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornbread stuffing mix (reserved before baking)

Steps:

  • Simmer giblets in chicken broth until tender. Remove meat from borth, reserving broth.
  • Remove meat from neck and chop remaining giblets, set aside.
  • In a skillet, melt butter and saute onion and celery until tender.
  • Add broth, meat, dressing, salt and peppe.
  • Simmer until thickened.
  • Stir in sliced eggs.Serve.

Nutrition Facts : Calories 132.8, Fat 9.3, SaturatedFat 4.7, Cholesterol 128.2, Sodium 1062, Carbohydrate 5.6, Fiber 1, Sugar 2.7, Protein 6.7

PAULA DEEN'S GIBLET GRAVY



Paula Deen's Giblet Gravy image

Make and share this Paula Deen's Giblet Gravy recipe from Food.com.

Provided by KathyP53

Categories     Sauces

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 cups turkey stock or 4 cups chicken stock
turkey giblets, from 1 turkey
2 chicken bouillon cubes
2 tablespoons prepared stuffing (reserved from your stuffing recipe)
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard-boiled egg, sliced
salt
fresh ground black pepper

Steps:

  • Bring stock and giblets to a boil.
  • Add bouillon and reserved stuffing mixture.
  • Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
  • Meanwhile, saute mushrooms until browned in butter.
  • Add mushrooms to gravy with egg.
  • Salt and pepper, to taste.

Nutrition Facts : Calories 75.1, Fat 5.5, SaturatedFat 3, Cholesterol 38.1, Sodium 243.1, Carbohydrate 4.8, Fiber 0.5, Sugar 0.9, Protein 2.2

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