| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 tablespoons skimmed fat from turkey drippings
- 3 tablespoons chopped shallots
- 4 tablespoons unbleached all-purpose flour
- Turkey pan drippings, (no fat) mixed with low-sodium turkey or chicken stock to make 4 cups
- 4 eggs, hard-boiled and chopped
- Salt and freshly ground black pepper
Instructions
- Add the turkey fat to a large pot over medium-high heat. Add the shallots and saute until translucent. Whisk in the flour and cook until medium golden brown in color, about 3 to 4 minutes. Slowly whisk in pan the drippings with the stock and bring to a boil, then reduce the heat. Simmer until thick or until desired consistency is reached, about 10 to 15 minutes. Stir in the chopped egg and season with salt and pepper, to taste, if needed. Serve alongside that big beautiful bird!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 124 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 15 g |
| Cholesterol | 107 mg |
| Sodium | 193 mg |
| Serving Size | 1 of 10 servings |
| Calories | 124 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 15 g |
| Cholesterol | 107 mg |
| Sodium | 193 mg |
Reviews
So … I thought that my family were the only folks in all creation who ate “egg gravy” at Thanksgiving (actually anytime we have dressing, we have gravy this way). Yum, YUM!
WELL…. REGUARDLESS SOUTHERN OR NOT, ITS A GREAT RECIPE WITH OR WITHOUT THE EGG…. HAPPY THANKSGIVING Y’ALL.
This gravy was to die for!!!!! Amazingly delicious. It made the entire thanksgiving meal, ten times better. I left out the eggs, didn’t have time to make hard-boiled eggs.. but the gravy was just so scrumptious. My guests actually asked me to make more gravy!
I’ve never heard it called Egg Gravy before, but eggs are an old Southern addition in Giblet Gravy. My family’s version is wonderful.
I loved this gravy. It was delicious. My family and friends couldn’t get enough. I did not include eggs in mine and loved it. Next time I will try it with eggs based on the comments, I am sure it is also delicious.
When I read Kitty’s review I just had to respond – I am 64 years old and grew up just about 80 miles north of Jacksonville, Fl. in Georgia and have had boiled eggs and giblets in my Thanksgiving gravy all my life. My mother was an excellent cook and I am told I followed in her foot steps. It just wouldn’t be the same without the eggs. Hope to be enjoying some in the next few days!!
I love southern egg gravy! I am from Texas we grew up with it. We have it every year for Thanksgiving. My father was an executive club and taught me how to make it but Claire’s version is so much easier to make. I am making this year. Thanks Claire! I love you show.
Hey,
I thought everyone put at least one boiled in the the Thanksgiving gravy in the South!!
I thought everyone put at least one boiled in the the Thanksgiving gravy in the South!!
I am 60 and have lived in Texas all my life and we have always put boiled eggs in our gravy and our dressing too. Just wouldn’t taste as good without it. Kitty must have lived a very sheltered life in Texas. Ha ha.
Kitty is totally wrong I have lived in the South all of my life and I am 50 years old and have always have boiled eggs in the gravy for dressing!!!!!