- Giblets and neck from turkey (Cooked with Turkey)
- 1 tsp. salt
- 1/2 cup flour
- 4 3/4 cups water
- 1 onion, slice fine
- 1/2 cup drippings from roasting pan
- Gravy browning to color.
Place all in saucepan; add water, salt, and onion. Remove giblets and neck, strain broth, there should be four cups. Chop giblets and neck meat, discarding the gristly bits of gizzard. Blend drippings and flour together, stir in broth until thick, add giblets and heat through, stirring. Serve piping hot.
