Giblet gravy
 

Just curious....how many of you all put hard boiled eggs in your giblet gravy? I always have as that's how my Granny did hers but I find a lot of people on the West coast think I'm weird....lol

I never heard of that.

I never heard of it either but it does sound good. May try it next time.

I use eggs. Learned it from my Mom and Grandmother.

Can you post the recipe? It actually sounds good to me. Us old West Coasters don't know whats good according to my husband who is from Florida....and who in their right minds puts a little iced tea with all that sugar? Only the Southerners. LOL When he did that for the first time....man did I think he was insane and actually thought he was pulling my leg until we made a trip to Georgia a couple of years ago and went to eat and I ordered a glass of iced tea....unbeknownst to me that when you ask for iced tea in the south they AUTOMATICALLY give you sweet tea. I took one sip of that tea and just about choked to death...So you actually HAVE TO ASK for UNSWEETENED TEA.

I use eggs. Mom did it and so I do it. My sister's do it too. Guess when I'm not longer making the gravy my daughters will do it. No receipe in our house, just learned from watching.

mltquilt

I don't make giblet gravy anymore as I don't like the giblets. But I have NEVER had giblet gravy that didn't have the eggs in it. I think it would need another name.

never heard of it, does not sound very appealing

Here's how I make the giblet gravy with eggs. Use the giblets (you know those organs inside the turkey) and the neck. Put into large saucepan and add salt and pepper, and 2 cans chicken broth, bring to boil. Lower to medium simmer and cook at least 1 hr. (be sure to watch broth and add more if it cooks down) After giblets are cooked, remove from saucepan, allow to cool, and chop into medium sized dice. Take the meat off the turkey neck, chop. Return all giblets to saucepan with the cooking liquid it was boiled in and add 4 or 5 chopped hard boiled eggs. Add drippings from the pan the turkey was cooked in (after skimming off all fat). Bring back to a fast simmer and thicken with flour and milk. (yes, milk) I don't measure the flour and milk, just have always watched my Granny and Mom but I'm sure you all know to make a thickening for gravy. We are all Southerners from Oklahoma and Tennessee and I guess it's a southern thing....LOL

i must say be raised in the south never heard of using eggs dont think i would like it so will just make me the way i know