Giblet Gravy

Ingredients

• Neck and giblets reserved from turkey
• 4 cups water
• 1 celery rib with leaves, cut into pieces
• 1 onion, quartered
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1/2 teaspoon salt
• 1 teaspoon pepper

Preparation

1. Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside.
2. Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated.