Cajun Turkey Gravy

Ingredients

• 1 package giblets and neck from 1 turkey
• 1 teaspoon vegetable oil , or to taste
• 2 tablespoons minced green bell pepper
• 2 cups water
• 1 can turkey broth , 14 ounce
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 0.5 cups cooked turkey , cut into small cubes
• 2 teaspoons milk
• 2 teaspoons distilled white vinegar
• 1 teaspoon white sugar
• 1 teaspoon salt
• 0.5 teaspoons coarsely ground black pepper
• 0.25 teaspoons cayenne pepper
• 0.13 teaspoons garlic powder
• 0.13 teaspoons onion powder
• 1 pinch dried parsley flakes

Instructions

1. 1

   Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil. Reduce heat to low; simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.

2. 2

   Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced giblet meat. Remove meat from neck; finely mince. Mash neck meat in a mortar with a pestle.

3. 3

   Heat oil in large saucepan over medium-high heat. Add bell pepper; sauté until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan; immediately whisk in cornstarch and flour until smooth.

4. 4

   Stir cubed turkey meat, 1/3 cup minced giblet meat, mashed neck meat, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil. Reduce heat to low; simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.