Course: Side Dish
Cuisine: American


  • Turkey Giblets
  • 1 Turkey Neck
  • 1 Celery Stalk, Chopped
  • 1 Yellow Onion, Chopped
  • 2 tbsp Whole Black Peppercorns
  • 1 qt Turkey or Chicken Stock
  • ½ cup Flour
  • ½ cup Butter (Or Use The Turkey Fat)
  • Salt and Pepper to Taste


  • Cover giblets, celery, onion and pepper with water in a 3-qt saucepan.
  • Bring to a boil, reduce heat and simmer for 20 minutes.
  • Remove giblets and neck, set aside to cool.
  • After removing turkey from roasting pan, discard all the fat from the pan.
  • Add stock and bring to a boil, scraping the bottom of the pan.
  • Add diced giblets and the meat from the neck
  • To make a roux: in a separate pan, melt the butter and add the flour. Cook over medium heat, stirring constantly for 5 minutes.
  • Add enough of the roux to the boiling liquid to achieve desired thickness.
  • Simmer for 5 more minutes and season with salt and pepper.