Giblet Gravy makes your Cornbread Dressing even better! You have to make this for your Thanksgiving Feast! Scroll down for my Granny's recipe and thanks so much for watching and please subscribe and SHARE! WANT TO BUY A COOKBOOK? We have a volume one and Volume Two! NOTE: PAYPAL IS CHEAPER! AMAZON- HIGH SELL FEES!
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
GIBLET GRAVY-GRANNY'S
1 TBSP. SHORTENING
2 TBSP. MARGARINE OR BUTTER
3 TBSP. CORNMEAL
2 TBSP. SELF-RISING FLOUR
3/4 TSP. SALT
1/2 TSP. PEPPER
1 CUP CHICKEN BROTH
1 CUP MILK
COOKED TENDERIZED AND CHOPPED GIBLETS
1 BOILED EGG (CHOPPED)
Melt shortening and margarine in an iron skillet. Add cornmeal and flour. Add salt and pepper whisk until well blended. Let flour brown a little so it will taste good! You can start to smell it when it browns. Let it get golden brown. Add milk and broth and whisk well. When it starts to thicken put in eggs and giblets. Pour into serving bowl. Serve over cornbread dressing!
For Giblets: Boil them in water with 1 tbsp. meat tenderizer. Boil on medium heat for 30 min to 1 hour. Take out discard fat, bone and gristle and chop up meats. Can put in a chicken bouillon while simmering the giblets and use the broth to make the gravy. If you do don't add salt to gravy until after it is done and you taste it because the bouillon has salt. Enjoy this over your dressing.
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