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In saucepan, cover giblets with water and boil until well done (about 1 hour). Remove giblets, cool and chop. Boil eggs and chop. Add 2 to 3 drops yellow food coloring to broth. Add soups, salt and pepper. Bring to a boil. Combine cornstarch to about 1 cup of broth and mix until smooth. Slowly add to boiling broth, stirring constantly until smooth. Add chopped eggs, chopped giblets, and 1 cup of dressing mixture. Simmer until gravy is desired thickness. More broth may be added if needed. Serve over cooked dressing. |