Old-Time Giblet Gravy

There are times when new and improved will work, but celebrating with your family and friends during Thanksgiving isn't one of those times. Many people have memories that go back to those days long ago when Grandma made her giblet gravy, but these days, with so many health-conscious folks whittling out what they deem to be unhealthy, those comfort foods from yesteryear have lost their home-cooked charm. But there is still hope, as some people seek out that old-fashioned and utterly Southern treat called Giblet gravy, and can discover this very simple way to make it, with a long stewing time that brings out the best flavor. Begin the gravy when the bird goes in the oven, and finish just before serving. Using corn starch is the key for omitting those pasty flour lumps. Pour this on your bird and 'taters, and thank your Grandma for discovering such a delectable way of utilizing the whole turkey.

Old-Time Giblet Gravy

Servings: Variable

1 package Turkey parts; liver, gizzard, heart and neck*

1 stalk Celery, finely chopped

1/4 Onion, finely chopped

1-2 Tbs Corn Starch; more for a thicker gravy

1/4 cup Drippings from roasting turkey

Salt & Pepper to taste

Chicken flavored bouillon to taste (optional)

1 can mushrooms, finely chopped (optional)

*Usually found inside the cavity of the turkey, or can be purchased separately.
In a medium saucepan, cover turkey parts with 2 cups of water and bring to a rolling boil on high heat. Turn heat to low and simmer, uncovered. Skim off any top foam as needed. Add in chopped celery and onion. Simmer on low while turkey is cooking, adding water to maintain level. When celery has softened, remove all but broth with a slotted spoon, reserving broth. Add pan drippings to broth. Whisk together cornstarch and 1/2 cup cold water; slowly add to broth mixture, stirring to mix. Finely chop liver, gizzards, heart and neck meat; add to broth, stirring well. Add salt and pepper to taste. For thicker gravy, add more drippings and cornstarch mix, for thinner gravy, add more water. (Optional: If you are serving a larger group, the finished base gravy can be extended by heating some chicken bouillon and water in the microwave, and then slowly adding and stirring into the base gravy. Follow instructions for thickening listed above. For a slight variation, add in some finely chopped mushrooms.) Allow between 1/2 to 1 cup gravy per guest. Be sure to make plenty! This gravy tastes so good, your guests will definitely come back for seconds! Note: Can be made ahead. Source: Original Recipe by author.