Giblet Gravy - cooking recipe

Ingredients

giblets
turkey neck
salted water
salt
all-purpose flour
2 hard-boiled eggs, chopped
pepper

Preparation

Clean giblets and neck of turkey.
Cook gently in salted water.
Neck and gizzards take at least 1 1/2 hours to cook; livers, 30 minutes to 1 hour.
Remove meat from neck and add to broth.
Finely chop liver and gizzard; add to broth.
Add seasonings.
To thicken gravy, allow about 1 tablespoon of flour per cup of broth and combine with a small amount of cold water; then add to broth.
Cook, stirring constantly, until slightly thickened.
Add eggs.