4 cups turkey or chicken stock
Giblets from 1 turkey plus a chicken thigh or sausage for extra flavor
2 chicken bouillon cubes
1 - 2 T. Spice Mixture: equal amounts of: Celery Seed, Onion Powder, Rubbed Sage, Poultry Seasoning, Black Pepper.
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper

Bring stock, meat, and giblets to a boil.
Add bouillon and spice mixture.
Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes.
Meanwhile, saute mushrooms until browned in butter.
Add mushrooms to gravy with egg and salt and pepper, to taste.