Ingredients: turkey giblets and neck
juices from a roast turkey
4-5 cloves garlic, smashed
2 to 3 cups turkey stock
1 tablespoon chopped fresh herbs per cup gravy
1 - 2 tablespoons butter
1 - 2 tablespoons all-purpose flour
salt, pepper
Preparation:
In a medium saucepan, simmer giblets, neck and garlic cloves in the turkey stock over moderately low heat until tender. Add 1 cup water each time the liquid has reduced by half. Skim occasionally. Remove the giblets, allowing them to cool. Finely chop the giblets and reserve.
Strain gravy through a sieve into medium saucepan. Skim off any remaining fat. Salt and pepper to taste. Just before serving, add giblets and meat from neck. Heat until warm throughout. Add the reserved pan juices from the bowl.
In a small skillet, melt butter and stir in flour. Cook, stirring, for 4 minutes. Add giblets and seasonings. Heat until warm throughout.
