Prep Time::5 mins
Cook Time::45 mins
Total Time::50 mins
Servings::12
Yield::3 cups
Ingredients
1 quart water
giblets from a turkey
¼ medium yellow onion
1 stalk celery, cut in half
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
4 large hard-cooked eggs, chopped
½ cup milk
2 tablespoons cornstarch
Directions
Gather all ingredients.
Allrecipes/Nelly Cuanalo
Simmer water, giblets, onion, celery, bouillon, salt, and pepper in a 2-quart saucepan for 40 to 50 minutes.
Allrecipes/Nelly Cuanalo
Transfer liver and neck to a cutting board; chop meat and set aside. Discard celery, onion, neck muscle, and any other giblets.
Allrecipes/Nelly Cuanalo
Return chopped liver and neck meat to the saucepan; add chicken broth and chopped eggs and set over medium heat.
Allrecipes/Nelly Cuanalo
Mix milk and cornstarch together in a small bowl; slowly add to the saucepan.
Allrecipes/Nelly Cuanalo
Reduce heat to low; cook and stir until gravy has thickened, 3 to 5 minutes.
Allrecipes/Nelly Cuanalo
Serve hot and enjoy!
Nelly Cuanalo/Allrecipes