Giblet Gravy

Ingredients

• 1/4 pound turkey or chicken giblets and neck
• 1 stalk celery with leaves, cut up
• 1/2 small onion, cut up
• Pan drippings from roast turkey or chicken
• 1/4 cup all-purpose flour
• 1 hard-cooked egg (optional)

Instructions

1. Rinse giblets and neck. Refrigerate liver till needed.
2. In a medium saucepan combine remaining giblets, neck, celery, onion, and lightly salted water to cover. Bring to boiling; reduce heat. Cover and simmer about 1 hour or till tender. Add liver; simmer 20 to 30 minutes more for turkey (5 to 10 minutes more for chicken) or till tender. Remove and finely chop giblets. Discard neck bones. Strain broth. Discard vegetables. Chill chopped giblets and broth till needed.
3. After transferring roast turkey or chicken to a platter, pour pan drippings into a large measuring cup. Skim and reserve fat from pan drippings.
4. Pour 1/4 cup of the fat into the saucepan (discard remaining fat). Stir in flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add reserved broth and drippings to measure 1 1/2 cups. Add broth mixture all at once to flour mixture. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in giblets. If desired, chop egg and stir in. Heat through.
5. For extra gravy to serve with leftover turkey, double this recipe.