MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Giblet Gravy
  Categories: Condiment, Ceideburg 2
       Yield: 2 servings
  
            Giblets and neck from turkey
     1/4 c  Butter
     1/4 c  Flour
            Salt and freshly ground
            -pepper
  
   Place giblets and neck from turkey in a saucepan and cover with water.
   Bring to a boil, then reduce heat and simmer for 20 to 30 minutes.
   Drain giblet stock and reserve.  Cut giblets in small cubes and
   reserve.
   
   When turkey is done and removed from roasting pan, add at least 1 cup
   water to the pan.  Blend water with drippings, stirring and scraping
   with a wooden spoon to loosen any browned bits that my have stuck to
   bottom of pan.  The water and pan drippings together should equal 2
   cups. Reserve this liquid.
   
   In a saucepan, melt butter.  Whisk in flour and cook over medium heat
   until golden brown.  Stir in reserved giblet stock and liquid from
   pan drippings. Stir constantly until thickened, to avoid lumping.
   Season with salt and pepper, stir in giblet cubes and serve with
   roast turkey.
   
   Makes 2 cups.
   
   Posted by Stephen Ceideberg; December 13 1991.
  
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