Old-Fashioned Giblet-Egg Gravy

• 3 tablespoons butter
• 1 medium-size yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 3 cups organic chicken broth
• Giblets and neck from 1 turkey, finely chopped*
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 to 3 Tbsp. dry sherry
• 1 large hard-cooked egg, peeled and sliced

1. Melt butter in a small saucepan over medium heat. Add onion, and saute 3 to 4 minutes or until tender. Add garlic; saute 1 minute. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth and next 3 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 10 to 15 minutes or until giblets are thoroughly cooked and gravy is thickened. Stir in sherry and egg just before serving.
2. * 1/4 cup each finely chopped chicken gizzards and livers may be substituted.

butter, yellow onion, garlic, allpurpose, chicken broth, neck from, kosher salt, freshly ground black pepper, sherry, egg

Taken from www.myrecipes.com/recipe/giblet-egg-gravy (may not work)