Giblet Gravy

1. 1

   Boil gizzards until tender (salt and pepper to taste).

2. 2

   Drain, saving broth.

3. 3

   Dice gizzards.

4. 4

   Put back into broth.

5. 5

   Dice eggs; add to broth.

6. 6

   Add sage.

7. 7

   Bring to boil.

8. 8

   Mix flour with water. Beat together until all lumps are dissolved.

9. 9

   Add to broth, stirring consistently so it won't stick and scorch.

10. 10

    Reduce heat and simmer until you've reached desired consistency.

11. 11

    Add more water if too thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.