Ingredients

How to make it

  • Bring stock and giblets to a boil.
  • Add bouillon and reserved stuffing mixture.
  • Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes.
  • Meanwhile, saute mushrooms until browned in butter.
  • Add mushrooms to gravy with egg and salt and pepper, to taste.

Reviews & Comments 4

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    " It was excellent "
    goodeat ate it and said...
    Yum!!! five forky
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    " It was excellent "
    cuzpat ate it and said...
    Just in time for the hoildays!!! high 5
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    " It was excellent "
    hungrybear ate it and said...
    Sound very good
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    " It was excellent "
    pamelanava ate it and said...
    Fabulous!
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