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Here it is! Just like mother used to make. When the giblets have been simmered down to a rich stock, it just takes a bit of flour to make a creamy sauce for your turkey and stuffing.

Perfect Giblet Gravy

1 pound turkey giblets, approximately
4 cups water
1 onion, chopped
2 celery ribs, chopped
3 tablespoons chopped fresh parsley
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. In a large saucepan, cover giblets with water. Add onion, celery and parsley. Simmer for 2 hours. Strain, reserving liquid.
2. Separate meat and vegetables. Finely chop the meat; set aside. Discard leftover vegetables.
3. Skim fat from reserved liquid. (Refrigerate the liquid to speed up the separation.) Heat liquid in a saucepan and add flour. Cook, stirring constantly, until thick and bubbly. Add chopped giblets and simmer gently for about 5 minutes. Season with salt and pepper.

Makes about 2 cups,