To this, I add:
- the fresh giblets (insides of the turkey that come in the little bags), boiled and chopped
- one sliced, hard-boiled egg
- 2 tbsp. pan drippings from the turkey
I boil the giblets and the egg (separately) the day before and let them cool, then chop them all up and keep in the frig until needed. Be sure to save a bit of the drippings (more on those tomorrow) to add to this gravy.
Stir together with the jar of gravy and heat slowly on the stove for about 20 minutes on a low setting. Pour into a gravy boat to serve. This gravy has texture and is delicious.
|How to Make Homemade Gravy|