Ingredients

• 1.25 pounds giblets and neck from turkey
• 1 cup chopped onion
• 1 cup chopped celery
• 2 , 1.2 ounce
• 1 pinch ground white pepper , or to taste
• 3 , 14.5 ounce
• 1.75 cups turkey drippings
• 0.25 cups quick-mixing flour , such as Wondra
• 0.5 cups milk , Optional

Instructions

1. 1 Place giblets and turkey neck into a large saucepan. Add onion, celery, turkey gravy mix, and white pepper. Pour chicken broth over all, bring to a simmer over medium-low heat, and cook for 30 minutes.
2. 2 Remove turkey liver and set aside. Simmer stock for 2 ½ more hours.
3. 3 Remove remaining giblets from stock and chop with liver; set aside. Strain stock into a liquid measure. You should have about 3 cups; add more chicken broth if needed. Pour stock into a saucepan. Discard strained turkey neck and vegetables.
4. 4 When turkey is finished roasting, pour pan drippings into a bowl or fat separator and skim off fat. Whisk quick-mixing flour into drippings until smooth, then whisk flour mixture into stock in the saucepan. Bring gravy to a simmer over medium heat, whisking constantly. Add chopped giblets. Stir in milk until desired smoothness is reached.

Nutrition per serving