Giblet Gravy

Giblets from turkey
4 cups water
1 carrot - chopped large pieces
1 onion - quartered
4 cups chicken broth
1 chicken bouillon cubes
2 teaspoons poultry seasoning
2 tablespoons uncooked cornbread stuffing mix
3 tablespoons cornstarch
Salt and pepper - to taste
2 hard boiled eggs - chopped


Cook the giblets, (except for the liver - it will be added after 40 minutes), in 4 cups of water with onion, carrot and salt.

Bring to a boil and cook for about 40 minutes, add the liver and cook for another 20 minutes.

Remove giblets and chop into small pieces; discard vegetables. In a saucepot, bring the chicken broth to a boil.

Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly.

Reduce the heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste, then add the chopped eggs.