3/4 c. canned chicken broth
5 tbsp. all-purpose flour
Salt and pepper to taste

While turkey is roasting, simmer giblets, neck, whole onion and a celery stalk in 2 cups of water in a small pot. Season with same spices used on the turkey. Shred the giblets and nice meat to add to the gravy. (You can substitute the broth for canned broth). Strain pan juices, save pears and vegetables. Degrease juice, save 5 tablespoons of fat. Pour juices into a measuring cup, add enough broth or canned broth to measure 3 3/4 cups.

Heat 5 tablespoons of turkey fat in large saucepan over medium heat. Add flour, cook until it begins to color stirring constantly, approximately 4 minutes. Add pan juices and broth, simmer, whisking constantly.

Cook about 10 minutes. Meanwhile, puree the reserved roasted pears and vegetables, then add to the gravy. Simmer to heat through, then serve. The turkey can be roasted stuffed with your favorite dressing.