Rose's StoryA classmate shared this recipe with me over 30 years ago. Bless him for this one! (Who knew guys could cook this well!) No more making a roux that gets darker than we want. You always get a consistently thick, golden yellow gravy that's chock full of bits of goodness that you add.
And, if you happen to have leftovers (only because you doubled the recipe) it's just as delicious on rice the next day as it was on the dressing.
Give it a go and see if you don't agree that it's the best and easiest ever.
cream of chicken soup
chicken or turkey broth (from roasted bird)
hard boiled eggs - finely chopped
turkey giblets - finely chopped
1Combine soup and broth and poultry seasoning. Stir with a whisk to combine and remove lumps.
2Add giblets and chopped eggs. Stir with a spoon to combine. Place in a microwave safe container.
3Heat in microwave (Your stove top is probably full anyway) for 3 - 5 minutes until heated through and you see bubbles around the edge of the dish.
4Serve over dressing or rice. Honestly, it's so good you'll want to sope it with a biscuit!