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Giblets and the neck from the turkey
2 stalks of celery, chopped
2 bay leaves
1 onion, chopped
Salt & pepper
2 tablespoons corn starch
2 cups turkey stock
Juices from the turkey pan (remove any fat off the top first)
Simmer giblets and neck in the juices and stock. Do NOT use the liver from the giblets as this will make the gravy bitter. Add the celery, bay leaves, garlic and onion. Reduce by half until broth is flavourful.
Mix the corn starch with a little red wine and add to boiling stock to thicken.