16 servings

Hands on: 25 minutes

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Total time: 1 hour, 15 minutes

Over the years, the timbre of this gravy has changed a little, mainly because of the fact that the family no longer uses the gizzard of the turkey to help flavor it. (The gizzard grosses out Meridith Ford's mom.)

Heart and liver of turkey (optional)

1 hard-cooked egg

2 cups chicken broth

1/2 cup pan drippings

3/4 cup uncooked >Corn Bread Dressing

Flour and broth to thicken

Remove the heart and liver from the cavity of the turkey. Place both in a medium pot, cover with water, and bring to boil. Cook for 30 minutes.

When both are done, remove from heat and cool. Chop coarsely. Set aside.

Slice the hard-cooked egg into slivers. Set aside.

Heat the chicken broth in a medium saucepan. Add the pan drippings and uncooked dressing. Combine and heat to a simmer. Thicken with more flour mixed with chicken broth, if needed. Add the heart, liver and egg and stir to combine.

Per serving: 84 calories (percent of calories from fat, 84), 1 gram protein, 2 grams carbohydrates, 8 grams fat (3 grams saturated), 18 milligrams cholesterol, 177 milligrams sodium.