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Turkey Giblet Gravy

Making the Stock:

Heat washed turkey giblets in a pan with 1-1/2 pt. (825 ml) cold water, 1 tsp. salt, freshly ground black pepper, and a bouquet garni. Bring to boil, simmer for an hour. Strain, make up to 825 ml with water.

Use this stock for cooking turkey. Pour into pan, under trivet.

How to proceed:

When bird is done, remove surplus fat from roasting tin. Pour stock into a pan. Blend 2 tsp. cornflour with 1 tbsp. water, add to pan with 2 tbsp. sherry or red wine. Bring to boil, cook for 2 minutes to thicken gravy. Season well. Serve in a gravy boat.

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