Tuesday, November 20, 2012
Thanksgiving Egg Gravy
1 32oz carton of Chicken Broth
1 32oz carton of Chicken Stock, OR use your drippings from your turkey!
1 dozen Eggs, hard boiled (you don't have to use this many eggs. but we like them so we use a dozen)
3-4 Tbs. Flour
Hard boil the eggs. Peel them and slice them. In a big stock pot add the chicken broth and the chicken stock. Cook over med-high heat. Go ahead and add the flour before it gets to hot and you can't break up the lumps. Add 3TBS in and whisk until all lumps are dissolved. If you want the gravy thicker add more flour. then bring it to a boil lower the heat to med-low and add the eggs. Cook for about 30 minutes. Stir frequently so it doesn't stick to the bottom of the pot. Then serve over your dressing and turkey. It's a southern delicacy! Happy Thanksgiving!