Combine first 3 ingredients in a saucepan. Bring
to a boil; cover, reduce heat, and simmer 45
minutes or until giblets are fork-tender. Drain,
reserving broth.
Remove meat from neck; coarsely chop neck meat and
giblets; set aside.
Add water to reserved broth to equal 3 cups.
combine broth, chopped neck meat, giblets and next
7 ingredients. Bring to a boil; reduce heat, and
simmer, uncovered, 30 to 45 minutes.
Combine cornstarch and 1/4 cup water; stir into
broth mixture. Bring to a boil; boil 1 minute.
Serve gravy hot over turkey and dressing.
Originally Submitted
11/27/2011
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