Giblet Gravy (do not eat if you have Gout)

US Copy write # TXu 1-354-553

1 pk.            Neck, Gizzard and Liver (Giblets from paper packet in Turkey)



cup          Corn Starch

1 8-oz          glass Cold Water

                   Turkey drippings from Bird roasting in oven

Cook Giblets on Medium (5) in salty water while Turkey is cooking. When Meat is tender, move giblets to cutting board and dice them. Pour All the juice from the turkey into a large fry pan. Add salt and pepper to taste. Thoroughly mix corn starch and cold water together in glass. Heat turkey drippings to boiling. Slowly add corn starch mix as you stir briskly. Stir until Gravy gets thick. Add giblets to gravy and simmer for about 3 minutes. Add water if needed. Should be slightly runny. Serves 5 to 15

Serve over:

Mashed Potatoes




Giblets         Pantothenic Acid, Iron, Selenium, Zinc, A, B 12, B 3, B 6

Gravy & Sauces

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by Frances M. McCrory-Meservy