• 1 pound chicken liver
• Cooked neck, heart and gizzard from turkey
• 3-4 heaping tablespoons cornstarch
• 2 hard boiled eggs, diced
• Cream
• Turkey drippings

1. Cook chicken liver until done.
2. Take out of pan.
3. Add all of turkey drippings.
4. In a cup take cornstarch and add cream.
5. Stir until all lumps are gone.
6. It should be a little thicker than cream.
7. Bring turkey drippings to a boil.
8. Add cornstarch mixture a little at a time, stirring constantly.
9. Turn heat down and when gravy thicken s add cut up chicken livers, heart, neck meat, gizzard and egg slices.

Note: (If didn't cook the neck, heart and gizzard with the turkey you can cook it with the liver. If you did cook it then save it until you get the liver cooked then add it to the pot with the liver. Pick the meat off the neck bone.