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“This recipe goes with the Salt and Pepper grilled Turkey. From the Thanksgiving edition of Living 2007.”

Ingredients Nutrition

  • 4 cups low sodium chicken broth (homemade or low sodium)
  • 2 cups water
  • turkey neck, and
  • turkey giblets, from salt & pepper grilled turkey
  • pan dripping, from salt & pepper grilled turkey
  • 14 cup all-purpose flour
  • 2 large eggs, hard cooked and coarsely chopped
  • coarse salt & freshly ground black pepper


  1. Bring stock, water, and turkey neck and giblets to a boil in a sauce pan. Reduce heat, and gently simmer, uncovered for 30 minutes.
  2. Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
  3. Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
  4. Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired and season with salt and pepper. Gravy can be refrigerated airtight for up to 3 days; reheat before using.

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