Old Fashioned Giblet Gravy

My father alway stuffed our Thankgiving day turkey
with a dressing made out of Turkey giblets.
You either liked it our you didn't I loved the stuff.
Here I found an old recipe for Giblet Gravy that I must try.

Ingedients:
Giblets (liver, gizzard, heart), neck, and wing tips
3 hard-boiled eggs, shelled, sliced thin
3/4 cup cooked cornbread dressing
cold water to cover giblets
1 teaspoon salt, divided
1 quart sweet milk
Fresh ground black pepper

Directions:
Add 1/2 teaspoon salt to water. Bring giblets quickly to boil.
Cook until giblets are tender. Drain and reserve stock.
Discard neck and wing tips. Coarsely chop up giblets and
return them to the stock in a large saucepan. Bring to boil again.
Stir in 3/4 cup cornbread stuffing and the hard-boiled egg slices.
Add milk, a few grindings of black pepper,
and the reserved 1/2 teaspoon salt.
Turn gravy into covered container and refrigerate
until ready to reheat for use later in day,
or pour into a large gravy bowl
for immediate serving while still hot.

This is a very thin giblet gravy,
about the same consistency as the chicken stock
and milk with which it is made.
When serving, my family usually stirred up the gravy
to get the cornbread stuffing thickener
and other goodies from the bottom of the bowl
before ladling a portion over their
serving of cornbread dressing.