A Best Gravy

Essentially, a gravy adds texture and flavor depth to the holiday feast; without it, the dinner would be just another meal. This gravy must be started ahead of time, but it's super-easy, and oh so delicious.

Makes about 4 cups.

Turkey giblets (neck, gizzard, liver, heart)
1 celery stalk
2 med. carrots, washed and cut into 2 pieces
Sprigs of fresh parsley
3 c. chicken or turkey stock
1/2 c. butter, unsalted
1/2 c. all-purpose flour
Salt and freshly ground black pepper

The day before, simmer giblets, celery, carrots, and parsley in stock for 1 1/2 hours.

Strain stock into a bowl. Discard vegetables and parsley. If you plan to include the giblet morsels in your gravy, remove gristle from the gizzard and discard it. Strip meat from the neck. Chop neck meat, gizzard, and the liver into small pieces. Place chopped giblets in a bowl with enough broth to cover. Store overnight, covered, in the refrigerator. Refrigerate rest of stock in a separate covered bowl.

The next day, heat reserved giblet-free stock in a saucepan.

In another medium saucepan, melt butter over medium heat, add flour, and stir well to make a smooth, thick roux. Simmer for a few minutes.

Remove saucepan from heat, add heated reserved stock, and simmer for 20 minutes until sauce coats a spoon and the flavor of the flour is gone. Season with salt and pepper. Add giblet morsels, if using, at this point. Reserve giblet stock for deglazing turkey pan.

When the turkey is cooked, strain the pan drippings into a pitcher or gravy separator. Defat and add to gravy. Deglaze turkey pan with 1/2 c. reserved giblet stock. The addition of these essences from the pan are worth the extra effort. Add to gravy. Adjust seasonings. Serve.