- Giblets and neck from turkey
- 3 or more stalks of celery with leaves
- 1/2 medium onion, thinly sliced
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Remove giblets from paper wrap and rinse with cold running water, set liver aside.
- In a medium saucepan place giblets and neck in lightly salted water to cover; add the celery leaves and onion slices for flavor. Cover and simmer for 1 hour or till tender.
- Add the liver, if desired, and continue to simmer for 20 to 30 minutes.
- Remove and chop liver and giblets, discard the neck. Remove the celery leaves and any whole pieces of onion from the broth.
- For gravy, add enough canned chicken broth, or broth and drippings from roasted turkey to measure 2 cups, and bring the mixture to a gentle simmer.
- In a screw-top jar combine 1 cup of cold water with the flour and shake till very well combined and no flour lumps remain. Stir into the simmering broth and cook and stir till thickened and bubbly.
- Cook 1 to 2 minutes more.
- Season with salt and pepper to taste.
- Stir in chopped giblets and serve.
Note: The liver adds a distinctive and sometimes strong flavor to the gravy. If this doesn't appeal to your taste, it can be left out entirely. Add the flour/water mixture slowly to the broth just until it reaches the consistency you like – it should be neither too thick nor too thin. Carefully stir in a little more broth, if the gravy becomes too thick.