Giblet Gravy

• giblets from 1 turkey
• 1 1/2 qt. water
• 2 chicken bouillon cubes
• 1 onion, quartered
• 2 ribs celery (with leaves)
• 1 bay leaf
• 1 tsp. salt
• 1 tsp. black pepper
• 6 Tbsp. flour
• 1/2 c. water
• 2 hard-cooked eggs, sliced or chopped
• 1/2 to 1 Tbsp. "Kitchen Bouquet" (if more browning is desired)

1. Cover giblets with water in pot.
2. Add bouillon cubes, onion, celery, bay leaf, salt and pepper.
3. Boil, covered, for 1 hour.
4. Add 1 cup stock to drippings in turkey roaster.
5. Bring to boil, stirring well to loosen all brown bits from sides of pan.
6. Add 2 more cups giblet broth, stirring to blend.
7. Reduce heat.
8. Make a paste from flour and water until very smooth.
9. Add slowly to gravy mixture and continue to cook slowly, stirring constantly, until slightly thickened.
10. Remove giblets and chop.
11. Add to gravy along with eggs.
12. Adjust seasonings.
13. If color of gravy is not dark enough, add up to 1 tablespoon "Kitchen Bouquet."
14. Yield:
15. 5 cups.

turkey, water, chicken bouillon cubes, onion, celery, bay leaf, salt, black pepper, flour, water, eggs, kitchen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96007 (may not work)