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
Add To Shopping List
Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.