To make Southern giblet gravy, sauté onions and garlic, add flour and chicken broth, add turkey giblets and seasonings, boil the gravy, and stir in eggs and sherry just before serving. This recipe takes about 30 minutes and yields 2 1/2 cups of gravy.
Peel and dice 1 yellow onion and 2 garlic cloves. Chop the giblets and neck of 1 turkey. Put a pan over medium heat, and add 3 tablespoons butter. When the butter is melted, add the onion, and cook until it softens. Put the garlic in the pan, cook for one minute, and add 3 tablespoons white flour. Stir briskly for two minutes until no lumps remain.
Pour 3 cups chicken broth into the pan. Add the turkey neck and giblets, and sprinkle with 1 1/4 teaspoons salt. Add 1/2 teaspoon black pepper, and stir the gravy. When it boils, set the heat to low. Stir the gravy sporadically, and simmer it for 10 to 15 minutes. The gravy is done when it is very thick and the meat is cooked all the way through.
Take the gravy off the stove. At serving time, stir in 2 or 3 tablespoons dry sherry and 1 sliced boiled egg.