Giblet Gravy I

• 1 giblets from a turkey
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cube chicken bouillon
• 1 stalk celery, halved
• 1/4 yellow onion
• 1 quart water
• 2 (14.5 ounce) cans chicken broth
• 4 hard-cooked eggs
• 2 tablespoons cornstarch
• 1/2 cup milk

1. In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
2. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
3. Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

turkey, salt, ground black pepper, chicken bouillon, celery, yellow onion, water, chicken broth, eggs, cornstarch, milk

Taken from www.allrecipes.com/recipe/13867/giblet-gravy-i/ (may not work)