That's a new one on me! Paula Deen says it's *traditional*...? I have seen
medieval recipes using eggs in gravies and stuffings and such but I never seen
egg in giblet gravy. Now-a-days I don't even use the liver in it because so
many people object. My cats appreciate the tender tidbit so it doesnt go to
waste *chuckles*

I like Ms. Deen -- don't get me wrong-- I even like some of her recipes, but
the dressing and gravy she made for the Food Network special was just a little
too busy for my taste. Let's see between the two recipes: rice, cracker
crumbs, bread, sausage, mushrooms, giblets, uncooked stuffing 3 ( not just one
but 3) raw eggs and hard boiled egg-- did I miss anything? She also makes the
same kind of soggy wet (she was stirring it like soup, man) dressing my MIL
makes only she at least had sense enough not to pour it in the turkey-- but
that may only be because AB was hiding the bird till the very end.

All in all I did enjoy their little special, though. Tyler-- the 911 chef-- I
like him. He's personable and really seems to know food. He has a good mastery
of classic dishes and his sense of experiementation isn't overly nouveau and
stuffy. I plan on trying his Roman Sausage and Artichokes recipe.


*cheers*

Barb