No Thanksgiving feast is complete with out an oversized gravy boat full of rich and flavorful homemade turkey gravy. This next recipe for our favorite turkey gravy is not for the faint of heart. Many cooks are quick to discard the bag of giblets found in the cavity of the turkey, but this tasty topping requires every last bit of them. Enjoy turkey gravy on mashed potatoes, dressing (stuffing), sopped up in homemade rolls, over thick slices of freshly cut herb roasted turkey… now that I think about it… just spoon it over your entire plate and enjoy!
Ingredients for Turkey Gravy:
- Turkey giblets (found in turkey cavity )
- 8 Hard boiled eggs
- 3 Cups of milk
- 1 Cup of turkey broth
- 3 Tablespoons flour (may add more to thicken)
- Salt and pepper
How to prepare Thanksgiving Day Turkey Gravy:
- Peel and chop boiled eggs. Set aside
- Simmer all of the giblets that come inside the turkey in just enough water to cover them. It will cook down quickly. Continue to add water and cook it down until very done. The giblets will make their own soupy gravy.
- Remove giblets with slotted spoon and chop all of them finely. Take the meat off of the neck and chop it. (Be brave!)
- Add the giblets back to the soupy gravy
- Add the milk and broth from the baking turkey
- Add the eggs
- Thicken the gravy with a rue of flour mixed with milk. It may take more than 3 tablespoons of flour. Your rue should be smooth and pourable so you don’t end up with little flour balls in the gravy.
- When done the gravy should be thin.