Giblet Gravy

In a sauce pan boil the giblets of your bird (liver, gizzard, neck) with a little butter, salt, pepper, and chopped onion. When cooked and the broth is rich, strain out the meats and reserve the stock.

Bring the stock back to a slow boil. Chop the liver and gizard and pick the meat from the neck. Add to the stock. Chop 1 boiled egg and add to the stock. Make a slurry of 1 - 2 tbsp of cornstarch and cold water. Pour into the boiling stock. Wisk well as the gravy will begin to thicken as it begins to boil.

Remove from heat. Serve with dressing and turkey.