Giblet Gravy - Southern
by Davidhorn1
This is awesome giblet gravy for thanksgiving
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INGREDIENTS
INSTRUCTIONS
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!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (47g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 31 | ||
| Calories from Fat: 16 (52%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 31
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