Giblet Gravy with Eggs!

Hey Guys welcome back to Jackie’s Southern Soul.
In this video I will show you how I make my Giblet Gravy with Eggs.
The secret to delicious Giblet Gravy lies in your turkey broth or turkey stock. I try not to use chicken broth in my Giblet Gravy because it adds another layer of flavor. I only want to taste the flavor of turkey for this special treat.
Giblet Gravy with Eggs:
1 1/2 Cups Self Rising Flour
1 1/2 Sticks Real Butter
In a large frying pan melt the butter until it’s starts to sizzle and all of the milk is rendered out.
Add flour slowly using a wire whisk to remove any lumps. Cook the flour until it’s turned a brown color. Stay close to the stove and whisk frequently so that your roux won’t burn. Once your roux, the flour and the oil, is the color that you like start adding your broth. Whisk to form the gravy adding more broth as you need it. If you run out of broth use water to continue the process. Water will not change the flavor of your gravy. Chicken broth will!
Giblets:
Turkey Neck
Gizzard
Liver
Dark Meat Turkey
4 to 6 Boiled Eggs
Once the gravy is almost done chop your giblets and the eggs.
The turkey neck, the liver and the gizzard. I don’t use the heart. Chop some of the dark meat turkey about 1 1/2 to 2 cups. It depends on how much gravy you are making and your personal taste.
Add these ingredients to the gravy and let simmer for 5 minutes on low heat. Taste to see if you need to add salt and pepper. Enjoy!