Recipe: Luby's Giblet Gravy (authentic, using hard boiled eggs)

I know it's been a long time, but in case anyone cares to look in the future:

LUBY'S GIBLET GRAVY

FOR THE TURKEY BROTH:
1 1/2 gallons water
1 small onion
1 cup celery leaves
All the bones from a 14-pound turkey

FOR THE GRAVY:
3/4 pound chicken giblets
1 1/4 gallons rich Turkey Broth
2 tablespoons salt
Pinch white pepper
3 cups flour mixture (made with 1 1/4 cups water and 1 3/4 cups flour, mixed well)
Yellow food coloring, as needed
3 extra-large eggs, hard cooked

TO MAKE THE TURKEY BROTH:
Place water, onion, celery leaves and turkey bones in large, heavy pot; bring to boil and cook 1 1/2 hours. Strain broth. (Note: Broth must be used either immediately or the next day. If broth is to be used the next day, cover container, chill it quickly by immersing it in a larger pan of ice, and refrigerate until ready to use the next day.)

TO MAKE THE GRAVY:
Place giblets in a pot with enough water to cover and simmer for 1 hour, or until tender. Remove from water, allow to cool slightly, then remove tough center membrane; slice giblets 1/4-inch thick or chop. Set aside.

Place prepared Turkey Broth in large, heavy pot. Bring to a boil and season with salt and pepper.

Add flour mixture to the broth while stirring constantly with a hand-held wire whip. Add food coloring gradually until desired color is attained.

Slice eggs and combine with sliced giblets. (These ingredients need to be heated separately or boiled in the gravy to keep their temperature and that of the gravy at a safe level.) Add eggs and giblets to gravy. Taste and add more salt and pepper if needed.

Makes 1 1/4 gallons (20 cups) gravy