Note: For best results, use a well-flavoured stock to make Traditional Giblet Gravy.

Ingredients

• giblets from one turkey: neck and stomach/gizzard, plus any trimmings. Reserve the liver for the stuffing.
• 1/2 c minced onion and celery
• butter or vegetable oil
• 2 c/1 pint chicken or turkey stock
• 1 bay leaf
• turkey (or chicken) drippings
• 1/2 c heavy cream
• salt, freshly-ground black pepper

Method

Wash the neck and stomach/gizzard. Break the neck into a few sections, chop the stomach/gizzard into small pieces. Heat a small amount of butter, oil or a mixture of the two in a heavy sauce pan. Saute the giblet pieces until lightly browned. Remove them from the pan and sweat the onion/celery mixture in the remaining butter/oil.

Add back the giblets, 1 bay leaf and the stock. Bring to a boil, turn the heat down, cover and let the gravy simmer until the giblets are tender. It can be made ahead of time at this point and reheated before serving.

When ready to serve, remove the neck pieces, heat the gravy and add any pan drippings from the roast. Reduce over medium heat if desired. Whisk in some heavy cream and season with salt/pepper.

Serve with Turkey and Trimmings.