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Recipe Summary

prep:
5 mins
cook:
1 hr 51 mins
total:
1 hr 56 mins
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine giblets, neck, and water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour or until giblets are tender. Strain, reserving broth. Discard turkey neck. Coarsely chop giblets; set aside.

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  • Skim and discard fat from reserved pan drippings of roasted turkey. Add reserved broth (at least 2 1/2 cups) to pan drippings; stir until browned bits are loosened from bottom of roasting pan.

  • Transfer broth and drippings to a saucepan, if desired, or continue cooking in roasting pan over 2 burners on the stove. Stir in chopped giblets. Add onion and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.

  • Combine cornstarch and 1/4 cup water, stirring well; gradually stir into gravy. Bring to a boil; boil 1 minute or until thickened. Stir in egg. Add salt and pepper to taste. Serve hot.

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