For giblets, use gizzard and heart. Do not use liver.

Ingredients

• Giblets, wing tips, and neck bone from turkey.
• 2 qts cold water
• 1 onion, chopped
• 1-2 ribs celery, chopped
• 3 Tbsps chopped parsley, or to taste
• Fat (poultry, butter, or margarine)
• Flour
• Salt and pepper to taste

Preparation

1. While turkey cooks, or the day before, cover giblets, wing tips and neck bone with water in a large pot. Add onion, celery and parsley; simmer 2 hours. Strain broth and reserve for gravy.
2. Pick meat from neck and wing tips. Finely chop all giblets and meat. Set aside. Pour broth into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off fat; reserve fat and liquid separately.
3. For each 2 cups of gravy desired, use 3 Tbsp fat, 3 Tbsp flour and 2 cups liquid (broth, vegetable juice, bouillon or water). Measure fat into saucepan. Over low heat, blend in flour; cook until bubbly, stirring constantly with a wire whisk.
4. If desired, brown fat and flour slightly to enhance color and flavor. Remove pan from heat. Stir in liquid; whisk constantly until blended with fat-flour mixture. Add chopped giblets. Simmer gently 5 minutes. Season with salt and pepper.