Giblets from turkey cooked, save broth for gravy
2 tbsp. celery and onions, cooked
3 tbsp. fat from turkey broth
3 tbsp. flour
2 c. broth
2 eggs, boiled

Skim fat from broth. Heat in skillet, add flour and lightly brown. Add broth. Stir constantly to keep very smooth. Stir constantly and continue to cook until liquid boils and thickens. Stir in chopped giblets and chopped eggs, celery and onions. Salt to taste. Reheat to boiling and serve at once in hot gravy boat.