Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Giblet Gravy

Thom Hackett

Serving for 1 Turkey






3 Hard Boiled Eggs

Turkey Giblets (neck, heart, liver and gizzard)

4 cups Water

3 drops Yellow Food Coloring

3 cups Chicken Broth

Salt and Pepper to taste

cup Cornstarch

Cooking Method

In medium saucepan, boil 2-3 eggs until hard boiled. Set aside.


In saucepan with 4 cups water, boil giblets from turkey (neck, heart, liver and gizzard) until well done (about 45
minutes).  Remove giblets from water and set aside with boiled eggs.  Let cool before pulling meat into small pieces.


Chop eggs.

To the now cool broth in saucepan, add 2 cups chicken broth and 3 drops yellow food coloring and salt and pepper to taste.

Mix about 1/4 cup cornstarch to about 1 cup of chicken broth in small bowl.  Mix until smooth.


Bring saucepan broth to high boil.  Slowly add cornstarch mixture into broth, mixing well until smooth.


Add chopped eggs and giblets pieces and simmer until gravy is desired thickness.









819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183