- 6 hard boiled eggs
- 3 cups water
- 2 T Anne’s Chicken Base
- 1/4 cup corn starch
- Salt, pepper, 1/2 t poultry seasoning if desired
In a 2 qt saucepan put the water, chicken base, and chopped eggs. Bring to a boil.
Add 4 T water to the corn starch making a slurry .Slowly add this to boiling mixture stirring as adding. Mixture will thicken. If you need it thicker add more cornstarch slurry; thinner, add more water. Taste for seasoning. Add salt, pepper, poultry seasoning if desired.
Open faced turkey sandwiches- a good way to use the small pieces as you clean up the bones. I like to make this with slices of French Bread buttered and toasted. Just put your turkey pieces on top of the bread and ladle hot egg gravy over the top. So good!
Turkey hash- another way to use the leftover turkey pieces. I like to add giblets to my egg gravy for this dish if I have any. Chop turkey meat and add to egg gravy. Ladle over rice or mashed potatoes.
Turkey dressing casserole- Dressing is favorite holiday dish and sometimes I will freeze about 2 cups of chopped turkey to make this dish later. Make your favorite dressing recipe, stir in the thawed chopped turkey and bake. Make the egg gravy above and when casserole is done, cut into squares, put on plate and ladle hot egg gravy over it.