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 
Introduction: Use the entire turkey this holiday season with our delicious Giblet Gravy.

Makes 3 cups.

Step 1: 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 neck; discard neck bones. Finely chop the neck meat and giblets; set aside.

Step 2: 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 thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat and giblets; heat through.

Step 3: Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180, basting often and covering with foil to prevent overbrowning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Step 4: Meanwhile, cook neck and giblets for Giblet Gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.

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