Categories: Condiments, Ceideburg 2 
      Yield: 2 servings 
  
           Giblets and neck from turkey 
    1/4 c  Butter 
    1/4 c  Flour 
           Salt and freshly ground 
           -pepper 
  
  Place giblets and neck from turkey in a saucepan and cover with water. 
  Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. 
  Drain giblet stock and reserve.  Cut giblets in small cubes and 
  reserve. 
   
  When turkey is done and removed from roasting pan, add at least 1 cup 
  water to the pan.  Blend water with drippings, stirring and scraping 
  with a wooden spoon to loosen any browned bits that my have stuck to 
  bottom of pan.  The water and pan drippings together should equal 2 
  cups. Reserve this liquid. 
   
  In a saucepan, melt butter.  Whisk in flour and cook over medium heat 
  until golden brown.  Stir in reserved giblet stock and liquid from 
  pan drippings. Stir constantly until thickened, to avoid lumping. 
  Season with salt and pepper, stir in giblet cubes and serve with 
  roast turkey. 
   
  Makes 2 cups. 
   
  Posted by Stephen Ceideberg; December 13 1991.