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Giblet Gravy
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia

4 cups turkey or chicken stock
From Turkey (liver, gizzard, and neck) chopped
1 cup flour
3 Tbs cornstarch
1/3 cup cold water
1 hard boiled egg chopped
1 cup onion chopped
1 cup celery chopped
3 bay leaves
1 stalk fresh thyme
Salt and pepper to taste

Bring stock to a boil along with giblets and the meat that has been removed from the turkey (neck & giblet). Cook for half an hour then strain the bones. Boil stock and reduce. Mix cornstarch with water and add, stirring constantly. Reduce heat and continue to cook for 5 or 8 minutes. Add salt and pepper to taste and chopped eggs. Serve with Roasted Turkey.

Yield: 8 Servings

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