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Giblet Gravy
Ingredients:
3 tablespoons cornstarch (or flour)
2 heaping tablespoons reserved uncooked corn bread stuffing mix
2 chicken bouillon cubes
Giblets from turkey (liver, gizzard, and neck) chopped
4 cups turkey stock or broth or chicken broth or stock
1/3 cup cold water
1 hard boiled egg, sliced
salt and freshly ground pepper
2 teaspoons poultry seasoning
Directions:
Chop the giblets and the meat that has been removed from the neck.
Using a saucepot, bring the stock to a boil.
Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly.
Reduce the heat and continue to cook for 2 to 3 minutes.
Add the salt and pepper, to taste, and add the sliced boiled egg.
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