Turkey Stock

turkey giblets and neck
1 small onion -- sliced
1/4 teaspoon basil, dried -- crumbled
1/4 teaspoon thyme, dried -- crumbled
1/4 teaspoon rosemary, dried -- crumbled
4 cubes chicken bouillon
1 clove garlic -- whole
1/4 teaspoon salt
10 cups water

Bring all ingredients to a boil. Lower heat and simmer for 15 minutes. Remove liver and continue to simmer stock for at least one hour, or until giblets are tender. Strain mixture. Remove giblets and chop, with liver, for gravy. Reserve stock for dressing.

Source: This recipe was created by "Miss Lillian" Carter, mother of President Jimmy Carter.

Gravy

1/4 cup turkey fat
1/4 cup flour
1 cup water
2 cups turkey stock
giblets and liver -- cooked
salt and pepper -- to taste

Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle 1/4 cup flour into fat. Cook and stir for 2 minutes. Add 1 cup water and 2 cups turkey stock. Cook, stirring and scraping up brown bits in pan until gravy thickens and bubbles for 2 minutes. Strain gravy into saucepan. Add giblets and liver. Salt and pepper to taste.

Source: This recipe was created by "Miss Lillian" Carter, mother of President Jimmy Carter.