This is Collard Valley Cooks recipe but I didn't use the cream of soup in my gravy! The rest is identical. Giblet Gravy GIBLETS FROM A FRYER CHICKEN OR TURKEY (NECK, LIVER, HEART & GIZZARD) 1/2 TSP. MEAT TENDERIZER Boil giblets in medium saucepan with meat tenderizer and covered in water for 30 minutes. Take out meats and cut in small pieces (minced). Giblet Gravy: 1 CUP MILK 1 CAN OF CREAM OF CHICKEN SOUP 1 CUP CHICKEN STOCK (FROM FRYER) 1 TBSP. VEGETABLE SHORTENING 2 TBSP. MARGARINE OR SALTED

179K views · 4K reactions | Why have regular bread pudding when you can have peach cobbler bread pudding? | DariusCooks | Facebook

35K views · 882 reactions | I'm remaking one of the most popular recipes on my blog SOUL FOOD, SOUTHERN COLLARD GREENS!! These flavorful collard greens are simmered in savory chicken broth, onions, garlic, red peppers and a smokey turkey leg. A true southern staple that's easy to make and filling enough to be a meal on its on! | Divas Can Cook | Facebook

I love me some greens! These collard greens are a perfect side dish to any southern meal! I'm making these like my Mommy always made, cooked tender then fried up in a skillet! Y'all Sweet Tea #mountaincookinwithmissy #appalachian #yallsweetteapartner #kentucky #collards Click here: https://yallsweettea.com/ | Mountain Cookin’ with Missy