|Turkey giblets and neck||Drippings from roast turkey|
|1/4 cup all-purpose flour||1 hard-boiled egg, peeled|
Rinse giblets and neck. Refrigerate liver till needed. In a medium saucepan combine remaining giblets, neck, and lightly salted water to cover. Bring to boiling; reduce heat. Cover and simmer about 1 hour or till tender. Add liver; simmer 20 to 30 minutes more for turkey (5 to 10 minutes more for chicken) or till tender. Remove and finely chop giblets. Remove meat from neck and discard bones. After transferring roast turkey to a platter, pour pan drippings into a large measuring cup. Skim and reserve fat from pan drippings. Pour 1/4 cup of the fat into the saucepan (discard remaining fat). Stir in flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add reserved broth to the drippings to measure 1 1/2 cups. Add broth mixture all at once to the flour mixture. Cook and stir till bubbly. Cook and stir about 1 minute more. Stir in giblets and chopped egg. Heat through. Makes 2 cups. For extra gravy to serve with leftover turkey, double this recipe.