prep 20:00 total 1:00
Boil the giblets in the water with a pinch of salt for about a half hour until tender. Remove from water and chop finely. Make a slurry of the cornstarch and cold water and whisk into the broth. Add the chopped giblet and cook until thickened.
This is the traditional accompaniment for my Granny's cornbread dressing:
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