Turkey giblets (heart, liver & gizzards)
2-3 boiled eggs
Juice from roast turkey after it is done
3 tbsp. flour
Chicken broth if needed
3 tbsp. butter

Remove turkey from pan and drain juices from turkey into roasting pan. Add 1/4 cup water and stir until if deglazes the pan. You may have to put it on a burner on low heat for a while.

In large pan, melt butter over medium heat and put flour in. Stir and cook until it is lightly browned. Before pouring juices into pan be sure to skim off most of the fat. Pour into flour mixture and cook, stirring constantly until gravy is smooth and creamy. If too thick add a little broth, if too thin, cook down for a few minutes.

When ready, place giblets in gravy and bring to simmer then add chopped egg and bring back to simmer. Serve with turkey, dressing and rice or mashed potatoes.