Turkey giblets
1 sm. onion
1 stalk celery, halved
1 sm. carrot
1/2 tsp. salt
1/2 c. all-purpose flour
Pepper

In a medium saucepan place giblets, onion, celery, carrot and salt. Add enough water to cover. Cover. Simmer for 1 to 2 hours or until gizzard is tender. Drain giblets, reserving broth. Discard bones. Remove gristle from gizzard and discard chop giblets. Chill giblets and broth until time to make gravy.

Prepare gravy after you have removed roasted turkey from pan. If pan can be used on top of the stove use it for making the gravy. If not, scrape drippings into a medium saucepan or skillet. Stir flour into drippings. If there is not enough fat to absorb all of the flour, add a tablespoon or 2 of butter. Cook over medium low heat, stirring frequently for 5 minutes. Measure reserved broth. Add water if necessary to make 3 cups. Stir the 3 cups broth all at once into the flour mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 to 3 minutes longer. Stir in chopped giblets. Salt and pepper to taste. Heat through. Makes 3 1/2 to 4 cups.