Servings: 1 quart gravy

Turkey giblets Turkey giblets
Turkey neck Turkey neck
Water Water
2 stalks celery, chopped 2 stalks celery, chopped
1 onion, sliced 1 onion, sliced
1 carrot, sliced 1 carrot, sliced
4 sprig parsley 4 sprig parsley
8 whole peppercorns 8 whole peppercorns
1 bay leaf 1 bay leaf
1/2 teas dried thyme ½ teas dried thyme
Salt to taste Salt to taste
6 tablespoons flour 6 tablespoons flour
2 tablespoons dry sherry wine 2 tablespoons dry sherry wine
dash of soy sauce dash of soy sauce

Place giblets and neck in a large saucepan and cover well with water.  Add remaining ingredients except flour and wine. Bring to a boil, reduce heat bad simmer for 1 ½ hours. Strain stock, discarding neck and vegetables. Chop giblets and set aside. Pour 1 cup turkey drippings into a saucepan and stir in the flour. Cook, stirring constantly with a wire whisk, until thickened. Stir in 2 cups of the turkey stock, the giblets and sherry and heat through.