Gibletless Gravy For Dressing Recipe

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Gibletless Gravy for Dressing

Sheila Sargent


can even be put over Mashed Potatoes for a different and great taste.

★★★★★ 1 vote
around 12-15 or so


chicken, boiled, cooled and cut up into peices
1 box
chicken broth
1 tsp
salt and pepper
1 tsp
garlic powder
1 tsp
onion powder
3/4 c
cut up celery
3/4 c
cut up and diced onion
eggs, hardboiled
3-4 Tbsp
cornstarch for thicking
1 tsp
seasoning salt


1In large pot with box of chicken broth and some water, boil chicken breast w a whole onion and a stalk of celery, cut in half (to flavor, add seasonings to taste. Cook until done.I also add 2 TBS butter into while cooking. Cook around hour 1/2. (can use frozen also). Take out and put onto plate to cool. strain chicken broth. Discard onion and celery, etc that was left in broth. Re-add cooked chicken broth back to pot. Add cut up chicken peices, celery, onions and cut up hardboiled eggs. Cook around 10 min or until onion and celery are cooked and not still hard.
2add seasonings to taste. Take cornstarch and put into a cup w a little milk (1/4 cup) mix well until dissolved completely. Pour this into above and continue cooking until thicker, but not to thick. I do mine a little less thicker than regular gravy. Might have to keep adding some flour or cornstarch to a little milk and dissolve and add slowly to mixture until you get your desired consistancy.
3Turn off and let set for a few minutes. Taste even better the next day after it sits all night in fridge. I wanted to share, but it's hard when i really don't measure things out so much. I go by taste and feel. So good luck and make it your own. Enjoy!!!
***Sometimes I will add a teaspoon of Italian seasongs to, to flavor more and even some parsley.

About this Recipe

Course/Dish: Other Side Dishes