Ingredients

• turkey parts (giblets, gizzards, neck, and liver)
• 4 cups water or 4 cups turkey broth
• 1 carrot, shredded
• 1 stalk celery, finely chopped
• 3 -4 tablespoons onions, finely chopped
• 1 bay leaf
• 1/3-1/2 cup turkey drippings (with browned bits)
• 1/2 cup water
• 6 tablespoons flour
• 1/4 cup milk (optional) or 1/4 cup cream (optional)
• salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.

2. Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.

3. Continue to cook, covered, until giblets are done, about 2 hours more.

4. Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.

5. Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.

6. Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.

7. Heat through briefly, and season with salt and pepper to taste.

8. Pour into a gravy boat to serve. ENJOY your perfect gravy!