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Old-Fashioned Giblet Gravy
From
Sonja
When I was growing up, I did not know that there was any other kind
of gravy to serve with
cornbread dressing. (We never stuffed a turkey. We were all such avid fans
of dressing no turkey would have been big enough to hold all the dressing we
gobbled down.) Dressing was always cooked in a separate pan from the star of
the holiday banquet -- the turkey or roast hen. Giblet gravy was always there
to top our dressing and moisten it.
Old-Fashioned Giblet Gravy
Giblets (liver, gizzard, heart), neck, and wing tips
3 hard-boiled eggs, shelled, sliced thin
3/4 cup cooked cornbread dressing
cold water to cover giblets (or chicken stock to cover, if a richer gravy is
desired)
1 teaspoon salt, divided
1 quart sweet milk
Fresh ground black pepper
Add 1/2 teaspoon salt to water or stock. Bring giblets quickly to boil. Cook
until giblets are tender. Drain and reserve stock. Discard neck and wing
tips. Coarsely chop up giblets and return them to the stock in a large
saucepan. Bring to boil again. Stir in 3/4 cup cornbread stuffing and the
hard-boiled egg slices. Add milk, a few grindings of black pepper, and the
reserved 1/2 teaspoon salt. Turn gravy into covered container and refrigerate
until ready to reheat for use later in day, or pour into a large gravy bowl for
immediate serving while still hot.
This is a very thin giblet gravy, about the same consistency as the chicken
stock and milk with which it is made. When serving, my family usually stirred
up the gravy to get the cornbread stuffing thickener and other goodies from the
bottom of the bowl before ladling a portion over their serving of
cornbread dressing.
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