Mrs. Rozar’s Giblet Gravy

Makes about 3 cups. Recipe is from “Southern Holidays: a Savor the South cookbook” by Debbie Moose, who writes, “Janice Rozar, the mother of my friend Brenda, lives in the little town of Baxley, Georgia, where she grew up. Mrs. Rozar’s family expects to see a number of her dishes every Thanksgiving, but her gravy is a must. Giblets are the things in the wrapper that you take out of the turkey before you cook it (unless you forget and your mother-in-law has a fit when she sees you pull it out of the cooked bird). They’re usually the heart, neck, gizzards and liver. I reduced Mrs. Rozar’s recipe since I don’t cook for 30 like she does. You could double it, adding the giblets from two turkeys or chickens.

4 cups chicken broth or water, or some of both

Giblets from the Thanksgiving turkey

11/4 cups chopped onions

3/4 cup chopped celery

About 1?8 cup flour

About 1?8 cup cornstarch

Salt and black pepper

2 large hard-cooked eggs, chopped

1. Bring the broth or water to a boil in a large saucepan, then add the giblets, onions and celery. Reduce the heat to a low simmer and cook until the giblets are tender, about 1 hour. Remove the giblets from the broth, chop them up and return them to the pot.

2. Whisk the flour and cornstarch with a few tablespoons of water in a small bowl to make a smooth paste. Whisk the paste into the gravy and simmer a few more minutes until the gravy is as thick as you like it. You may need more flour or cornstarch to reach the consistency you want.

3. Taste the gravy and add salt and pepper as needed. Stir in the chopped eggs just before serving.