GIBLET GRAVY

Ingredients

Turkey neck, giblets and liver
4 cups water
1 medium-size yellow onion (cut into wedges)
1 large carrot (cut into chunks)
2 sprigs parsley
3/4 teaspoon salt
1/4 teaspoon white or black pepper
1 can (12 ounces) evaporated skimmed milk
1/3 cup all-purpose flour
1/4 teaspoon salt

Step One
Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck and water. Add onion, carrot, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Lower the heat and simmer, covered for 40 minutes. Add liver. Continue cooking for 20 minutes more or until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets and neck, discard vegetables. When cool enough to handle, remove meat from the neck; discard neck bones. Finely chop the neck meat and giblets; set aside.

Step Two
In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thickened. Cook and whisk for 2 minutes more or until thickend. Stir in neck meat and giblets; heat through.