Recipe(tried): Turkey Gravy made with Giblets and Turkey Neck (with stock made ahead of time)

Turkey Gravy made with Giblets and Turkey Neck

Step 1: Make Giblet Stock (best done the day before)

Place neck, heart, gizzard and 2 chopped onions, 4 stalks of chopped celery, 4 gloves of garlic and 2-3 tablespoons of chopped parsley in large saucepan or Dutch oven. (For best flavor, do not include the liver.)

Add 5 cups of water. Add salt and black pepper to taste. Bring just to a boil, reduce heat, cover tightly and simmer for at least 1 1/2 hours. (If including liver, add to saucepan the last 20 to 30 minutes of cooking time.)

Strain stock, cover and refrigerate.

Pull meat from neck and discard bones. Finely chop neck meat, heart and gizzard; cover and refrigerate.

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Step 2: To make Giblet Gravy

Strain pan drippings from turkey into a 1L (4-cup) glass measure.

Remove fat from drippings, placing 50 ml (1/4 cup) fat in a medium saucepan and discarding the rest.

Lightly brown 1/3 cup flour in a separate non-stick fry pan. (browning the flour is optional)

Add flour to pan drippings and stir until smooth (making a roux).

Slowly add reserved Giblet Stock to the roux to make 1L (4 cups).

Cook and stir until gravy boils and thickens slightly.

Stir in neck meat and giblets and heat until hot. Season with salt and pepper to taste.