Turkey Giblet Gravy

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 package of giblets and neck from turkey, excluding liver
• 4 cups water
• 1 cup turkey drippings
• 6 tablespoons cornstarch
• 1/2 cup cold water
• 1 hard-cooked egg, chopped
• salt and ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the turkey giblets and neck in a saucepan, add the water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer for about 60 minutes until tender.

2. Check that the thickest part of the neck and giblets reaches 165°F (74°C) and the meat pulls easily from the bones. Lift the meat out and let it cool slightly.

3. Strain the simmering broth into a clean saucepan and discard the solids. Pick the meat from the neck and chop the giblets finely, then set the meat aside.

4. Skim the fat from the top of the broth, then stir the turkey drippings into the broth and bring it back to a simmer over medium heat.

5. In a small bowl, whisk the cornstarch with cold water until smooth. Stir it into the simmering broth and cook, stirring, for about 5 minutes until thickened.

6. Stir in the chopped giblets and neck meat and the chopped hard-cooked egg. Simmer 2 to 3 minutes more to heat through.

7. Season with salt and ground black pepper to taste, then serve hot.