Giblet Gravy

Ingredients

• Neck, heart, gizzard, and liver from 1 turkey
• 6 cups water
• 1 yellow onion, quartered
• 2 celery stalks with leaves, halved
• 1 bay leaf
• 1 teaspoon black peppercorns
• 5 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup pan drippings from the turkey
• 2 hard-boiled eggs, chopped
• 1/2 teaspoon dried sage
• Kosher salt and black pepper to taste

Before you cook

• Rinse the neck, heart, and gizzard and set the liver aside separately, since it cooks much faster.
• Peel and quarter the onion and cut the celery into large pieces.
• Hard-boil the eggs, peel them, and chop them coarsely.

Steps

1. Put the neck, heart, and gizzard in a saucepan with the water, onion, celery, bay leaf, and peppercorns.
2. Bring the pot to a boil, then lower it to a bare simmer.
3. Simmer uncovered for 1 and a half hours, skimming any foam that rises.
4. Drop the liver in for the last 15 minutes only.
5. Strain the broth and reserve 4 cups, discarding the vegetables and bay leaf.
6. Pull the meat off the neck and chop it together with the gizzard, heart, and liver.
7. Melt the butter in a wide saucepan over medium heat.
8. Whisk in the flour and cook for 4 minutes until it turns light tan.
9. Pour in the reserved broth a cup at a time, whisking smooth after each addition.
10. Stir in the turkey pan drippings and the dried sage.
11. Simmer for 10 minutes until the gravy thickens enough to coat a spoon.
12. Fold in the chopped giblet meat and the chopped eggs and heat them through for 2 minutes.
13. Season with salt and pepper and serve hot over turkey and dressing.