Makes:
4 cups
Total Time:
1 hr 30 min
Submitted by:
Category:
Sauces/Marinades
Sub Category: Sauces and Marinades
what you need
- Giblets from turkey or chicken (liver, heart, gizzard, and the neck)
- (About 4 or 5 cups of stock from the giblets)
- 1 small onion, chopped fine
- 1 cup celery, chopped fine
- 1/2 cup (or less) parsley
- 2 cloves garlic, chopped fine
- 3 tablespoons cornstarch or flour (use cornstarch)
- 4 boil eggs, chopped up
- Salt and pepper to taste
make it
Prepare the stock with the giblets. Remove the giblets and cool it. Cut the giblets up in small pieces.
Bring the stock to boil, reduce heat, and add the giblets, onion, celery, parsley and garlic.
Mix cornstarch with some chicken broth and blend well. Add to stock very slowly until thick and then add chopped eggs. Simmer for a few minutes. Add salt and pepper to your taste.
Add over dressing or turkey.
Notes
