This is awesome giblet gravy for thanksgiving
Chop the onion and celery up and put in a sauce pan with the neck and gizzards. Cover with water and boil for 2 hours. (The last 30 min, add the livers) Drain and reserve the broth, it should make about 4 cups of broth. Pick off the meat from the neckbone and chop up the livers. In a saucepan, combine butter and flour, once combined add eggs, meat and reserve broth. Add lots of pepper and some salt. Enjoy!
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 16 (52%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.8mg||2 %|
|Sodium 23.8mg||1 %|
|Potassium 68.4mg||2 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.3g|
|Protein 1.4g||2 %|
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Calories per serving: 31
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